Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Virgin olive oil;
1 sm Onion; chopped
1 c Italian Arborio rice;
2 c Vegetables stock
1/4 ts Salt
Pepper to taste;
2 tb Parmesan OR;
2 tb 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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