Summer ristto

4 servings

Ingredients

Quantity Ingredient
4 ounces Prossciutto Ham Strips
1 cup Green Peas
4 ounces Cooked Chicken Strips
1 cup Dry Long Grain Rice
1 cup Mushrooms Sliced Thick
2 cups Chicken Stock
1 large Onion Coarsely Chopped
3 tablespoons Olive Oil
2 larges Chopped Garlic Cloves
¼ cup Romano Cheese
1 small Yellow Pepper
¼ cup Fresh Parsley
1 cup Chopped Tomatoes
½ teaspoon White Pepper

Directions

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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