4 oz Prossciutto Ham Strips 1 c Green Peas 4 oz Cooked Chicken Strips 1 c Dry Long Grain Rice 1 c Mushrooms Sliced Thick 2 c Chicken Stock 1 lg Onion Coarsely Chopped 3 tb Olive Oil 2 lg Chopped Garlic Cloves 1/4 c Romano Cheese 1 sm Yellow Pepper 1/4 c Fresh Parsley 1 c Chopped Tomatoes 1/2 ts White Pepper Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned. 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. 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 till rice is tender. Serve Summer Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice. Excellent, served with light antipasto or endive salad, and a medium red.