Summer Ristto

Categories: rice

Servings: 4

      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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