Vegetable Risotto(Low Calorie and Low Cholesterol)

Cook onion tablespoons oil over medium heat golden, stirring constantly.

Add green pepper and mushrooms and 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 absorbed.

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. You can combination herbs: rosemary, parsley, basil or marjoram.