Risotto(italian Arborio Rice) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Virgin olive oil,
1 small: Onion, chopped
1 cup: Italian Arborio rice,
2 cup: Vegetables stock,
1/4 tsp: Salt,
Pepper to taste,
2 tbsp: Parmesan OR,
2 tbsp: Romano cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp