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VENETIAN RISOTTO WITH TURKEY HAM

Source of Recipe

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List of Ingredients

1/2 Cup onion thinly sliced
1/4 Teaspoon dried thyme leaves
2 Tablespoons margarine
5 Ounces TURKEY HAM shaved and cut into 1/2-inch strips
1 Cup Arborio rice
1/2 Cup dry white wine
3 Cups reduced-sodium chicken broth heated
1/4 Cup Parmesan cheese grated
1 Cup frozen peas thawed
1/2 Cup skim milk


Recipe

1. In 3-quart saucepan, over medium heat, saute onions and thyme in margarine 4 to 5 minutes until onions are translucent.

2. Fold in turkey ham. Add rice and wine. Cook 1 to 2 minutes.

3. Add broth; bring mixture to boil. Reduce heat to low, cover and simmer 30 minutes.

4. Stir in Parmesan cheese, peas and milk; cook 1 minute or until risotto is heated throughout and creamy. Serve immediately.