Labadie Recipe Database

Labadie Recipe Database

id	1942
Name	Potato Risotto Provencale
Main Dish Category	Side Dish
Secondary Dish Category	Vegetables,
Main Ingredient	potatos
Other Ingredient	Broth
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
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	Can use russet, red, yellow or white potatoes.
Origin	Better Homes and Gardens
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