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

[-=Pam=-] PA_Meadows@msn. Com