Vegetable Risotto(Low Calorie And Low Cholesterol)

• 1 medium chopped onion
• 1 c. uncooked rice
• 2 Tbsp. vegetable oil
• 1/2 c. chopped green pepper
• 2 c. sliced mushrooms
• 1/2 c. frozen corn
• 2 c. bouillon or broth

1. Cook onion
2. and
3. rice
4. in
5. thet
6. tablespoons oil over medium heat
7. until
8. golden,
9. stirring
10. constantly.
11. Add green pepper and mushroomstnd cook 2 minutes.
12. Stir in the frozen corn and the bouillon
13. or broth.
14. Bring to boil; stir once or twice.
15. Reduce heat; cover and simmer 15 minutes or until rice is tender
16. and liquid
17. istbsorbed.
18. Toss lightly with fork. Sprinkle with grated Parmesan cheese, if desired.
19. You can add leftover cut up chicken and water chestnuts (if desired) for a main
20. dish.tou can
21. also
22. add
23. any
24. combination
25. of
26. herbs: rosemary, parsley, basil or marjoram.

onion, rice, vegetable oil, green pepper, mushrooms, frozen corn, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698796 (may not work)