| 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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