Yield: 4 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Virgin olive oil; |
1 small | Onion; chopped |
1 cup | Italian Arborio rice; |
2 cups | Vegetables stock |
¼ teaspoon | Salt |
\N \N | Pepper to taste; |
2 tablespoons | Parmesan OR; |
2 tablespoons | Romano cheese |
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, until, stirring, 2 or 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes.
Remove from heat. Turn rice into a warm dish and season with pepper.
Garnish with cheese.
NOTE: This is a basic risotto rice . Many ingredients may be added, such as green onion, peas, sliced mushrooms, clams, shrimp, lean hamburger or chicken.
Food Exchanges per serving: 2 STRACH/BREAD EXCHANGES + (if meat, fish or a vegetable is added, be sure to include these exchanges).
CAL: 136; CHO: 1mg; CAR: 26g; PRO: 3g; SOD: 107mg; FAT: 2g; Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion her Meal-Master.
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