Risotto (italian arborio rice)

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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