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.