Reprinted from The Blood Type Diet Website (

Tomato and Basil Risotto


This is a nice recipe which can obviously be made more healthy by cutting the amount of butter [or ghee].

  • 4 Italian plum tomatoes
  • 1/2 cup grated mozzarella
  • 1/2 Spanish onion, chopped
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup fresh basil, chopped
  • 2 teaspoons garlic, chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon sea salt
  • 3-3/4 cups tomato juice
  • 3 Tablespoons unsalted butter [or ghee]
How to make it:
  1. Peel, seed and dice tomatoes.
  2. In a 3 or 4 qt pot or saucepan, heat the oil over medium heat.
  3. Add the onion and cook until softened (about 3 minutes).
  4. Add garlic and cook one more minute.
  5. Add the rice and cook, stirring, for one to two minutes Stir in the wine and 3/4 cup of tomato juice.
  6. Cook, stirring constantly, until most of the liquid has been absorbed.
  7. Adjust heat to a simmer.
  8. Continue stirring and adding tomato juice as it is absorbed, until rice is just tender; add more juice for a more soupy consistency (you may not need all tomato juice).
  9. Over the heat, add the tomatoes, butter [or ghee] and cheese to the risotto and stir until melted.
  10. Stir in basil and season with salt to taste.
  11. Serve immediately.