| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Vegetarian |
Vegetables, Low-fat |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken stock |
| 1 |
tb |
Butter |
| 1 |
|
Onion, diced |
| 1 |
|
Garlic clove, minced |
| 1 |
c |
Short-grain Italian rice |
| 1 |
c |
Frozen green peas |
| 1/2 |
c |
Parmesan cheese, fresh grate |
| 1/4 |
c |
Smoked ham, diced |
| 1/4 |
c |
Fresh parsley, chopped |
|
|
Pepper |
INSTRUCTIONS
For best flavor, make this Italian rice with peas risotto recipe with
prosciutto ham and Parmigiano Reggiano cheese.
In saucepan, add 2 cups of water to stock; bring to simmer and maintain
simmer.
In large saucepan, melt butter over mediumheat; cook onion and garlic for 4
minutes. Stir in rice; reduce heat to medium-low. Add chicken stock, 1/2
cup at a time; cook, stirring, until each addition is absorbed before
adding the next, for about 30 minutes or until rice is tender but still
firm.
Lightly toss peas, Parmesan cheese, ham and parsley with rice. Season with
pepper to taste.
Transfer to serving platter. Per serving: about 330 calories, 15 g Protein,
8 g fat, 48 g carbohydrate good source of calcium
Source: Canadian Living [magazine] Nov 94 also appears: "Light & Easy
Multicultural Cooking" Mighton House 1994, by Kay Spicer
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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