Risotto(italian arborio rice)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Virgin olive oil; |
| 1 | small | Onion; chopped |
| 1 | cup | Italian Arborio rice; |
| 2 | cups | Vegetables stock |
| ¼ | teaspoon | Salt |
| Pepper to taste; | ||
| 2 | tablespoons | Parmesan =OR=- |
| 2 | tablespoons | Roamao cheese |
Directions
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.