Source: nephrodiet francapasticci.it

Presentation

First course of risotto prepared with rice, artichokes, onion, extra virgin olive oil, white wine, Parmigiano Reggiano, parsley, vegetable broth

Ingredients

for 4 people

320 g (11.3 oz) risotto rice

250 g (8.8 oz) cleaned artichokes

1 small onion

4 tablespoons extra-virgin olive oil

A little white wine

40 g (1.4 oz) Parmigiano Reggiano, grated

Chopped parsley, to taste

1 vegetable stock cube

Method

Peel the onion

Slice it thinly

Put it to wilt with the oil in a saucepan.

Add the cleaned and thinly sliced artichokes.

Cook for a few minutes

Add the rice and cook for 5 minutes, stirring

Wet with a little white wine

Let it evaporate.

Begin to add the hot broth and cook, adding more broth when the previous one is absorbed.

When it is time to remove the risotto from the heat, add the grated Parmigiano Reggiano, cover the saucepan and leave 5 minutes to flavor.

Before serving, decorate with chopped parsley.

Allergens

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

Artichoke: possible individual intolerance

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

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

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

Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

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

Artichoke: The cynarin of the artichoke promotes the purifying and detoxifying activity of the liver and also stimulates diuresis and fat deposition and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system, and the functioning of the liver

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.

Parmigiano Reggiano PDO: useful for the proper functioning of the liver

Parsley: 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 and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

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.

White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver

Safety / Intended use

Product also intended for subjects with:

• Mucositis 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