RISOTTO
4 side-dish servings
INGREDIENTS
- 2 teaspoons virgin olive oil
- 1 small onion, chopped
- 1 cup Italian Arborio rice
- 2 cups Vegetable stock
- 1/4 teaspoon salt
- Pepper to taste
- 2 tablespoons grated Parmesan or Romano cheese
DIRECTIONS
In a medium-size non-stick saucepan, heat oil and saute onion until
tender. Add rice and cook, stirring, 2 to 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.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g,
Protein: 3 g, Sodium: 107 mg, Fat: 2 g
Diabetic Exchanges: 2 Starch/Bread
