Potato Risotto Provencale Recipe | PotatoGoodness Recipes

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 Progresso
• 1/2 cup Olive-Kalamata, 30 per cup
• 1/2 cup Summer squash, zucchini
• 2 tablespoon Thyme, fresh
• 2 tablespoon. Parsley, chopped
• 1 Onion, scallion or spring green
• 1 tablespoon Olive oil
• 1 tablespoon Lemon juice
• 1/2 teaspoon Black ground pepper
• 1/2 teaspoon Lemon peel or zest