olive oil cooking spray
1 small onion, chopped
3 cloves garlic, minced
1 1/2 cups arborio rice
2 teaspoons dried basil leaves
1 1/2 quarts reduced sodium chicken broth
8 ounces frozen, thawed tiny peas
1/4 cup grated Parmesan cheese
salt and pepper to taste
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, about 5 minutes. Stir in rice and basil. Cook over medium heat until rice begins to brown, 2 to 3 minutes, stirring frequently. Heat chicken broth to boiling in medium saucepan; reduce heat to medium low to keep broth hot. Add broth to rice mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding another 1/2 cup. Continue process until rice is al dente and mixture is creamy, 20 to 25 minutes. Stir peas into risotto during last 10 minutes of cooking time. Stir in Parmesan cheese; season to taste with salt and pepper. 8 servings.
Nutritional Information per serving:
calories: 192, fat: 1.8 g, cholesterol: 2.5 mg, sodium: 132 mg, protein: 7.1 g, carbohydrate: 35.8 g
Diabetic Exchanges: 1/2 vegetable, 2 1/2 bread/starch
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