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 |