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