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 O'Brion her Meal-Master.
Servings: 4 servings
Risotto(Italian Arborio Rice) Recipe brought to you by Recipe Ideas
Categories: Diabetic; Rice; Vegetables; Vegetarian
The History of Recipes
It is quite possible to follow the history of recipes way back into history, in truth as far as the ancient Egyptians, and potentially, even further back. Having said that, these, old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, a very modern way of dining. He also describes how the Roman chefs made use of many aromatic flavours, including a few you will know like thyme, mint and dill. For the centuries that followed, the rich and powerful families of Europe tried to lay on the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to help cooks of their time. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Risotto(Italian Arborio Rice) recipe.
