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Risotto(italian arborio rice)

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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