Ingredients
2 tsp virgin olive
1 small onion/chopped
1 C Italian Arborio rice
2 C Vegetable stock
1/4 tsp salt
Pepper to taste
2 T grated Parmesan or Romano cheese
Heat oil in medium size non-stick saucepan, 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, season with pepper, garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe):Calories: 136, Cholesterol: 1 mg, Carbohydrate:26 g,
Protein: 3 g, Sodium: 107 mg, Fat:2 g
Diabetic Exchanges:
2 Starch/Bread
