Summer Risotto
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
prosciutto
strips |
*
|
| 237 | ml |
green peas
|
|
| 115.6 | ml/g |
chicken
cooked strips |
|
| 237 | ml |
long grain rice
dry |
|
| 237 | ml |
mushrooms
thickly sliced |
|
| 473 | ml |
chicken broth
|
|
| 1 | large |
onions
coarsely chopped |
|
| 45 | ml |
olive oil
|
|
| 2 | large |
garlic cloves
chopped |
*
|
| 59 | ml |
romano cheese
|
*
|
| 1 | small |
sweet yellow bell peppers
|
*
|
| 59 | ml |
parsley leaves
fresh |
|
| 237 | ml |
tomatoes
chopped |
|
| 2.5 | ml |
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.
