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Add a photoServings: 4
Ingredients
- 2 tsp Virgin extra virgin olive oil,
- 1 sm Onion, minced
- 1 c. Italian Arborio rice,
- 2 c. Vegetables stock
- 1/4 tsp Salt
- Â Â Pepper to taste,
- 2 Tbsp. Parmesan Or possibly,
- 2 Tbsp. Romano cheese
Directions
- In a medium-size non-stick saucepan, heat oil and saute/fry onion till tender. Add in rice and cook, till, stirring, 2 or possibly 3 min. Add in stock and salt. Bring to a boil, cover and simmer 20 min. Remove from heat. Turn rice into a hot 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 possibly chicken.
- (if meat, fish or possibly a vegetable is added, be sure
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 51 | 21% |
| Total Fat 5.76g | 7% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 781mg | 33% |
| Potassium 87mg | 2% |
| Total Carbs 40.37g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.81g | 1% |
| Protein 7.48g | 12% |
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