karen HELP!

[debbiedobson]

hi karen. lately i've seen so many recipes for risotto, especially with spring veggies like asparagus and peas. what could i replace the arborio rice with? i love risotto and i haven't thought about missing it 'til i started reading all these spring food articles.

[r.mines]

But I have an idea about the rice, though I haven't actually tried it....TVP, texturized vegetable protein. You can buy it in health food stores. Bob's Red Mill makes it, I'm sure there are other brands also. I used some to make chicken stuffing, and I noticed the texture was more like rice than bread when it was done, so I think it would work. It's pretty bland - like rice - and picks up the flavour of whatever you cook it with - like rice. It's quite filling, so I wouldn't use too much, probably less than the equivalent amount of rice.

It's about 6 carbs per quarter cup, which I assume is BEFORE you add water to swell it up, which would work out to about 1 serving, I think (1/2 cup prepared).

Rachel

[doreen T]

What about crumbled extra-firm tofu? A coupl'a spins in the old Kitchen Aid should get it pretty rice-like. I once made an ersatz Paella using tofu, and it was delicious - the high protein content made it really filling, so a little went a long way.

Only thing, I guess you wouldn't get the creaminess of real rice... :(


Doreen

[Karen]

Oh Gawd Debbie,

I don't have an answer for this one. Grated cauliflower comes to mind as a rice substitute, but it might get kind of mushy. Well, there is no harm in trying...

Karen

[doreen T]

Found a recipe on the ExpertFoods website.. http://www.expertfoods.com/Recipes/rec-risotto.html It uses their Not/starch thickener to give creaminess to the broth. I believe Judi Island Girl carries the Not/starch - check her posts in the Low-Carb Co-op forum for ordering information.

If you can't wait for the order to arrive, you might try xanthan gum. You can buy this wherever gluten-free baking supplies are sold .... I've seen it at Bulk Barn, and Loblaws Superstore (in the health food section). 1/2 tsp should be enough to thicken 1 cup of liquid, hot or cold. Just stir like crazy to get the lumps out!! It gives more of a "gelled" texture rather than creamy, but it's better than soupy "risotto"... :rolleyes:

Doreen

[debbiedobson]

WOW!!! thanks gals! you've given me some great ideas. i've got the ammo now to start playing around with some recipes. thanks for the link doreen. you gals are the best! i'll let you know how the experiments go.
love debbie