Categories: Rice/grains 
      Yield: 4 servings 
  
      4 oz Prossciutto Ham Strips              3 tb Olive Oil 
      1 c  Green Peas                          2 lg Chopped Garlic Cloves 
      4 oz Cooked Chicken Strips             1/4 c  Romano Cheese 
      1 c  Dry Long Grain Rice                 1 sm Yellow Pepper 
      1 c  Mushrooms Sliced Thick            1/4 c  Fresh Parsley 
      2 c  Chicken Stock                       1 c  Chopped Tomatoes 
      1 lg Onion Coarsely Chopped            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.