Summer Ristto Recipe

Ingredients

Directions

1. Heat 2-tbl olive oil in large sauce pan.
2. Add onion and cook till transparent.
3. Add garlic & rice to pan.
4. Stir till rice is lightly browned.
5. 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.
6. Approximately 10 minutes.
7. Stir in chicken, ham, mushrooms and sweet peppers.
8. Simmer for 5 minutes; add more stock to keep vegetables moist.
9. Add peas, tomatoes and pepper.
10. Simmer for an additional 5-minutes or till rice is tender.
11. Serve Summer Risto in a large bowl.
12. Sprinkle Romano cheese and parsley over the rice.
13. Excellent, served with light antipasto or endive salad, and a medium red.