Vegetable Risotto(Low Calorie And Low Cholesterol) - cooking recipe

Ingredients

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

Preparation

Cook onion
and
rice
in
the\t2
tablespoons oil over medium heat
until
golden,
stirring
constantly.
Add green pepper and mushrooms\tand cook 2 minutes.
Stir in the frozen corn and the bouillon
or broth.
Bring to boil; stir once or twice.
Reduce heat; cover and simmer 15 minutes or until rice is tender
and liquid
is\tabsorbed.
Toss lightly with fork. Sprinkle with grated Parmesan cheese, if desired.
You can add leftover cut up chicken and water chestnuts (if desired) for a main
dish.\tYou can
also
add
any
combination
of
herbs: rosemary, parsley, basil or marjoram.