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Risotto (Italian Arborio Rice) -- e

Source of Recipe

unkkown
Risotto (Italian Arborio Rice)
Servings: 4

2 tsp virgin olive oil
1 small yellow onion, chopped
1/2 cup mushrooms, chopped
1 cup Italian Arborio rice
2 cups vegetable stock
Freshly ground black
pepper (to taste)
2 tbsp freshly grated Parmesan or Romano cheese

In a medium-sized, non-stick saucepan, heat the olive oil and sauté diced onion and mushroom until tender. Add rice and cook for 2 to 3 minutes. Add stock and salt. Bring to a boil, cover, and simmer for 20 minutes. When done, transfer risotto to a warm serving plate. Lightly season with freshly ground black pepper and freshly grated Parmesan (or Romano) cheese. Serve hot.

Nutritional Information Per Serving: 135 Calories; 26 g Carbohydrate; 2 g Fat; 39 mg Sodium; 1 mg Cholesterol ++++ Exchanges: 2 Starch/Bread