Title: Vegetarian: risi e bisi [a velvety rice dish]
 Categories: Vegetables, Low-fat, Canadian
      Yield: 4 Servings
 
      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
 
  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