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Summer Risotto

 

12

Yield

4

servings

Prep

5

min

Cook

25

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

4 ounces prosciutto
strips
*
1 cup green peas
4 ounces chicken
cooked strips
1 cup long grain rice
dry
1 cup mushrooms
thickly sliced
2 cups chicken broth
1 large onions
coarsely chopped
3 tablespoons olive oil
2 large garlic cloves
chopped
*
¼ cup romano cheese
*
1 small sweet yellow bell peppers
*
¼ cup parsley leaves
fresh
1 cup tomatoes
chopped
½ teaspoon white pepper

Directions

Heat 2 tablespoons olive oil in large sauce pan.

Add onion and cook until transparent.

Add garlic and rice to pan.

Stir until rice is lightly browned.

Stir 1-cup of chicken stock into the rice, a small amount at a time, until 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 until rice is tender.

Serve in a large bowl. Sprinkle Romano cheese and parsley over the rice.

Excellent, served with light antipasto or endive salad, and a medium red.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 37431% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 260mg 11%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 13%
Sugars g
Protein 28g
Vitamin A 22% Vitamin C 27%
Calcium 4% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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