Recipe - Risotto (Italian Arborio Rice)

2 teaspoon Virgin olive oil;
1 small Onion; chopped
1 cup Italian Arborio rice;
2 cup Vegetables stock
One fourth teaspoon Salt
Pepper to taste;
2 tablespoon Parmesan OR;
2 tablespoon Romano cheese

In a mediumsize nonstick 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, cut or sliced up 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 MealMaster.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip