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.
