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4 oz Prossciutto Ham Strips 3 tb Olive Oil
1 c Green Peas 2 lg Chopped Garlic Cloves
4 oz Cooked Chicken Strips 1/4 c Romano Cheese
1 c Dry Long Grain Rice 1 sm Yellow Pepper
1 c Mushrooms Sliced Thick 1/4 c Fresh Parsley
2 c Chicken Stock 1 c Chopped Tomatoes
1 lg Onion Coarsely Chopped 1/2 ts White Pepper
Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned.
Stir 1-cup of chicken stock into the rice, a small amount at a time, till most of the stock is absorbed by the rice. Approximately 10 minutes. Stir in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper.
Simmer for an additional 5-minutes or till rice is tender. Serve Summer Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice.
Excellent, served with light antipasto or endive salad, and a medium red.
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