Summer Risotto

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.