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Risotto(italian Arborio Rice)

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      Title: RISOTTO(ITALIAN ARBORIO RICE)
 Categories: Diabetic, Rice, Vegetables, 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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