Prosciutto & Green Pea Risotto

1 c Thinly sliced green onions

1/4 c Butter or margarine

1/2 c Prosciutto or ham, julienned

1 c Uncooked medium grain rice

1/2 c Dry white wine

2 c Hot chicken broth

3 c Hot water

1 c Frozen green peas; thawed

1/2 c Heavy cream

1/2 c Grated Parmesan cheese

2 tb Chopped fresh basil leaves

-OR- 1 ts -Dried basil

1/4 ts Ground white pepper

Cook green onions in butter 2 or 3 minutes or until soft in large skillet over medium heat. Add prosciutto; cook 1 to 2 minutes more. Add rice and cook 2 to 3 minutes, or until rice is lightly browned. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Continue stirring and adding remaining broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Remove from heat; stir in peas, cream, cheese, basil

and pepper. Stir until mixture is creamy. Serve immediately. Each serving provides: * 348 calories * 11.9 g. protein * 18.7 g. fat * 26.7 g. carbohydrate * 1.4 g. dietary fiber * 58 mg. cholesterol * 876 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias