Risotto(Italian Arborio Rice)
Yield: 4 servings
2 ts Virgin olive oil; 1/4 ts Salt
1 sm Onion; chopped Pepper to taste;
1 c Italian Arborio rice; 2 tb Parmesan OR;
2 c Vegetables stock 2 tb 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.
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 OBrion her Meal-Master.
442 ts Virgin olive oil; 1/4 ts Salt
1 sm Onion; chopped Pepper to taste;
1 c Italian Arborio rice; 2 tb Parmesan OR;
2 c Vegetables stock 2 tb 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.
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 OBrion her Meal-Master.
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