Title: Risotto(Italian Arborio Rice)
Categories: Diabetic Rice Vegetable Vegetarian
Yield: 4 Servings

2	ts	Virgin olive oil;
1	sm	Onion; chopped
1	c	Italian Arborio rice;
2	c	Vegetables stock
1/4	ts	Salt
		Pepper to taste;
2	tb	Parmesan OR;
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 O'Brion her Meal-Master.

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