159.Nutty flavoured risotto : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Risotto involves cooking the rice and the vegetables and flavourings together until cooked in a pan over the heat.

Traditionally short grained rice is used for this dish.

For four people

8 oz / 200 g short grain rice

1 oz / 25 g butter

1 small onion, finely chopped

1 tablespoon olive oil

1 oz / 25 g cashew nuts or peanuts

1 oz / 25 g flaked almonds

1 oz / 25 g chopped hazel nuts

1 oz / 25 g chopped brazil nuts or sesame seed

salt to taste

1 pint / 550 ml boiling vegetable stock


  • Heat the vegetable stock in a separate pan and keep simmering.

  • In a heavy bottomed saucepan, fry the onion in the olive oil until soft, then add the rice and fry gently for a minute, stirring well.

  • Slowly add one third of the stock to the rice and simmer for five minutes until the liquid is absorbed.

  • Add the next third of the stock and continue to stir, still simmering for 10 to 12 minutes until it is also absorbed.

  • Add the chopped nuts and the remaining third of the stock and continue to simmer for 20 minutes while the rice thickens. Add more liquid if required.

  • Remove from the heat and stir in the butter before serving.