Source: nephrodiet francapasticci.it

Presentation

First course of risotto prepared with rice, spinach, onion, extra virgin olive oil, Gorgonzola, vegetable stock cube

Ingredients

for 4 people

350 g (12.3 oz) Arborio rice

600 g (21.2 oz) fresh spinach

50 g (1.8 oz) onion

30 g (1 fl oz) extra-virgin olive oil

100 g (3.5 oz) Gorgonzola cheese

Water, as needed

1 vegetable stock cube

Method

Boil the spinach with its water or in plenty of water if you have problems with potassium.

Squeeze them gently and then chop them.

Sauté the finely chopped onion, oil and a little water.

Add the rice, let it flavor and then add the spinach.

Cook by adding the broth made with the stock cube as it dries.

At the end of cooking, add the Gorgonzola cut into small pieces

Stir well to melt it

Cover the pot for 5 minutes to cream.

Allergens

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Vegetable broth: check the composition for celery or other allergenic ingredients

Gorgonzola: milk allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Rice: (allergy very common in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in case of grass sensitivity

Spinach: possible cases of individual intolerance or cross-reactivity in case of birch allergy

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathic patients.

Vegetable broth: provides minerals, especially sodium and potassium, useful for regulating heart function and water retention.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Rice: due to its modest protein content, it is suitable for nephropathic and phenylketonuric patients; since it is an antiuric food, it is recommended in case of gout and hyperuricemia.

Spinach: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Product also intended for subjects with:

• Mucositis (Inflammation and lesions of the oral cavity)  only well cooked
• Xerostomia (dry mouth) if well cooked
• Dysphagia (only if in pieces of uniform size and consistency)

Not recommended in case of:

• Diarrhea