Ingredients
- 2 garlic (chopped cloves)
- 1 onion coarsely (chopped)
- 1 pepper (yellow)
- 2 c chicken stock
- 1 c green peas
- 1 c tomatoes (chopped)
- 1 c dry long rice (grain)
- 4 oz prossciutto ham
- 1 c mushrooms (sliced thick)
- 4 oz chicken (cooked)
- 3 tb olive oil
- 1/4 c romano cheese
- 1/4 c parsley (fresh)
- 1/2 ts pepper (white)
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.
