At a Glance
- Potato Type: Reds, White, Yellow, Russet
- Prep Method: Pan Fried
- Special Requests: Gluten Free
- Cuisine: American, Italian
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Roxanne C. of Albany, CA,
Winner of the US Potato Board’s “Ultimate Healthy Potato Recipe” Contest, in partnership with Better Homes and Gardens magazine.
Potato Risotto Provencale created by Roxanne C. of Albany, CA, is full of flavor and a healthful twist on a classic risotto dish. BONUS: this dish is unlike your classic risotto with a cook time of only 12-15 minutes! The team of recipe tasters picked this winning entry out of 155 total entries.
Ingredients
- 1 1/4 lb. Potatoes, flesh and skin, medium
- 4 cups Swanson Organic Vegetarian Vegetable Broth (1/3 less sodium)
- 1 Garlic clove
- 1/2 cup Red Roasted Pepper Prgrso
- 1/2 cup Olive-Kalamata, 30 per cup
- 1/2 cup Summer squash, zucchini
- 2 Tbsp. Thyme, fresh
- 2 Tbsp. Parsley, chopped
- 1 Onion, scallion or spring green
- 1 Tbsp. Olive oil
- 1 Tbsp. Lemon juice
- 1/2 Tsp. Black ground pepper
- 1/2 Tsp. Lemon peel or zest
Preparation
1. Place potatoes, vegetable broth and garlic in an extra-large nonstick skillet. Bring to a boil. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until the liquid evaporates and the potatoes are tender, stirring occasionally.
2. Gently stir in the remaining ingredients, except for the zest; heat through. Garnish each serving with lemon zest.
*Russet, red, yellow or white potatoes can be used in this recipe.
Calories: 193 Fat: 6g Sodium: 750mg Vitamin C: 32% Carbohydrates: 5g Fiber: 3g Protein: 88g Potassium: 713mg
