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Risotto
Yield: 4 Servings

Notes: This is a basic risotto recipe. Many ingredients may be added such as green peas, sliced mushrooms, clams or shrimp. Saffron or turmeric may be added for color.

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

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, Fat: 2 g,
Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg
Diabetic Exchanges: 2 Starch/Bread
Source: "Light and Easy Diabetes Cuisine"
Bobby

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