| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Diabetic, Rice, Vegetables, Vegetarian | 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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