Shoepeg Risotto
Shoepeg Risotto
| Ingredients |
| 1 (15.0 oz.) can of Whole Kernel White Corn, undrained |
| 1 (15.0 oz.) can of Tiny Early June Peas, undrained |
| 2 cups chicken broth |
| 2 cups instant rice, uncooked |
| 1 tbsp. butter |
| 1/4 cup prosciutto, chopped |
| 1/2 cup grated Parmesan cheese |
| In medium saucepan, bring chicken broth to boil; stir in rice and butter. Gently stir in corn, peas, and prosciutto. Simmer covered for 8 - 10 minutes. Remove from heat and stir in Parmesan cheese. |
| Makes 4 servings |