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Title: Summer Ristto
Categories: Rice
Yield: 4 Servings
| 4 | oz | Prossciutto Ham Strips |
| 1 | c | Green Peas |
| 4 | oz | Cooked Chicken Strips |
| 1 | c | Dry Long Grain Rice |
| 1 | c | Mushrooms Sliced Thick |
| 2 | c | Chicken Stock |
| 1 | lg | Onion Coarsely Chopped |
| 3 | tb | Olive Oil |
| 2 | lg | Chopped Garlic Cloves |
| 1/4 | c | Romano Cheese |
| 1 | sm | Yellow Pepper |
| 1/4 | c | Fresh Parsley |
| 1 | c | Chopped Tomatoes |
| 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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