Labadie Recipe Database

Name Potato Risotto Provencale Number of People 4 List of Ingredients 1 1/4 lbs. (about 4 medium) potatoes, cut into 1/2-inch pieces 4 cups chicken broth 1 large garlic clove, minced 1/2 cup (3 oz.) roasted red peppers, cut into strips 1/2 cup sliced kalamata olives, pitted 1/2 cup shredded zucchini 2 T fresh thyme, chopped 2 T fresh Italian parsley, chopped 1 green onion, finely chopped 1 T olive oil 1 T fresh lemon juice 1/2 tsp. freshly ground black pepper grated lemon zest Description Place potatoes, broth and garlic in a very large nonstick skillet. Bring to a boil. Reduce heat an simmer, uncovered, for 12 to 15 minutes or until the liquid evaporates and the potatoes are tender, stirring occasionally. Gently stir in the remaining ingredients, except the zest; heat through. Garnish each serving with lemon zest. Time 30 minutes Difficulty (1-5) 1 Notes Can use russet, red, yellow or white potatoes. Image