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Thanksgiving Risotto : Gluten Free stuffing
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Creamy Italian rice dish, adapted to fill the roll of Thanksgiving stuffing, and just as popular.
Best Used By Blood Types:
- 1/2 cup arborio rice (or short-medium grain rice)
- 1 or 2 cans of broth, I like chicken broth
- 1/4 cup olive oil, or enough to cook the onion and celery, and coat the rice
- 1 onion
- 4-8 stalks of celery
- 2 T. sage or poultry seasoning of choice
- Salt to taste
- Pepper or spices to taste (preferably white pepper)
- At least 1 tablespoon butter
How to make it:
- Chop the onion and celery as you would for stuffing.
- Sautee the onion and celery in the olive oil until tender. Heat 1 part broth and 1 part water until hot but not boiling, in a separate pan, if you have a pan with a pour spout, that's good. Add the rice to the oil mixture, stir to coat and cook until it starts popping or becomes more opaque, but don't brown it.
- Now, start slowly adding the broth to the rice, this process takes 20 to 30 minutes, depending on how fast you add thebroth and how high the heat is. To speed it up, add more broth at a time and use a higher heat, to get it nice and smooth, take your time, put heat on medium, and add about 1/4 cup of broth at a time. Once mixture thickens, add more broth so that it doesn't burn, stir frequently. Keep an eye on it, as you don't want it to dry out. If you add more water at a time, it won't dry out as fast, but won't end up as smooth. Once you've used up one can of broth, or it starts to look good, test it.
- Keep adding more liquid and cooking until it tastes done.
- The goal is 'al dente', like pasta, some like it softer than others, I usually overcook it a bit for the thanksgiving recipe, so it more resembles the softness of stuffing.
- After it's done cooking, no sooner, add the butter.
- This gives it a nice appearance and creamier texture.
- Once you get a feel for it, it's quite easy, and you can adapt the recipe in any direction. As long as you have the onions, oil, rice and broth, the rest is up to you.
- For types that can have dairy, sour cream or cheese is a nice addition.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Rice (White/...||1 ,2|| N|| N|| B|| B|| N|| N|| N|| N|
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients which may be genetically modified .
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
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- Revised Sep 30, 2007 at 05:59 PM By: Father Tiresias
- Revised Sep 30, 2007 at 06:01 PM By: Father Tiresias