*  Exported from  MasterCook  *

                     Risotto (Italian Arborio Rice)

Recipe By     : Light & Easy Diabetic Cuisine by Betty Marks
Serving Size  : 4    Preparation Time :0:00
Categories    : Diabetic                         Rice
               Vegetables                       Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       ts           Virgin olive oil
  1       sm           Onion -- chopped
  1       c            Italian Arborio rice
  2       c            Vegetable stock
    1/4   ts           Salt
                       Pepper -- to taste
  2       tb           Parmesan or 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.

 Per serving: 2 Starch/bread +
 (if meat, fish or a vegetable is added, be sure to
 include these exchanges).
 CAL: 136; CHO: 1 mg; CAR: 26 g; PRO: 3 g; SOD: 107 mg; FAT: 2 g

 Brought to you and yours via Nancy O'Brion her Meal-Master.


                  - - - - - - - - - - - - - - - - - -