Source: nephrocare.it

Presentation

First course of risotto prepared with onion, extra virgin olive oil,  rice, white wine, vegetable broth, beetroot, butter, Parmigiano Reggiano PDO, walnuts

Ingredients

for 4 people

1 onion

1 tablespoon extra-virgin olive oil

240 g (8.5 oz) risotto rice

125 ml (4.2 fl oz) white wine

250 ml (8.5 fl oz) vegetable broth

150 g (5.3 oz) cooked beetroot

80 g (2.8 oz) cold butter

100 g (3.5 oz) grated Parmigiano Reggiano

60 g (2.1 oz) chopped walnuts

Method

Cook the beetroot and chop finely.

Sauté the chopped onion, add the rice and toast it for a few minutes until translucent.

Deglaze with the wine and wait until the liquid is almost absorbed, stirring constantly.

Add the first ladle of hot vegetable broth and allow the liquid to evaporate before adding the next one.

Add the beetroot after 15 minutes.

When the rice is al dente, lower the heat.

Stir in the butter and grated Parmigiano Reggiano.

Sprinkle each portion with 1 tablespoon of chopped walnuts.

Allergens

Beetroot: possible individual intolerance

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

Butter: milk allergens (except in clarified butter) if not clarified

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

Walnuts: included among the allergens in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO:  contains milk allergens

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:

Beetroot: has antioxidant and anti-inflammatory properties, favorable to the functioning of the immune system, purifying favorable to the proper functioning of the liver and favorable to hematopoiesis and improvement of cardiovascular circulation

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

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.

Walnuts: Zinc carriers, an element favourable to the proper functioning of the immune system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Useful for the functioning of the liver for the supply of omega 3 and 6 fatty acids and vitamin E and rich in omega 3 fatty acids that fight the increase in blood pressure and the presence of bad cholesterol

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

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

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:

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

Not recommended in case of:

• Diarrhea