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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
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
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
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