Cleo Libonati, RN, BSN

Gluten-Free Brazil Nut Risotto

by Cleo Libonati, RN, BSN on August 5th, 2009


Try this flavorful dish for a whopping dose of selenium from uniquely soft, crunchy Brazil nuts — with a texture reminiscent of water chestnuts.

Ingredients
  • 2 tablespoons olive oil
  • ¼ cup onion, chopped
  • ¾ cup Arborio or short grain rice
  • 4 cups gluten-free chicken broth
  • ½ cup Brazil nuts, chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon basil leaves
  • 1/3 cup romano (sheep) cheese, grated

 

Equipment

Heavy bottomed medium pot with lid.

Process

Add oil to heavy bottomed medium size pot. Heat to low medium then add onions to saute golden. Do not let brown. Add nuts then rice. Heat until rice whitens, then add a cup of broth and parsley, basil, salt and pepper. Stir frequently as broth is absorbed. Add more broth until all is used, about 20 minutes. Rice will retain its shape well but should not be hard in middle. Fold in cheese and serve as side dish. Serves 4.


One Response to “Gluten-Free Brazil Nut Risotto”

  1. Sounds fantastic. I love nutty risotto! Where do you get your brazil nuts? I find it challenging to find safe brazil nuts..

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