Source: paneoliopomodoro.it

Presentation

A really tasty and special first course based on rice, orange, rosemary, onion or shallots, vegetable broth, extra virgin olive oil, Parmigiano or vegetable cream and salt.

Ingredients

for 4 people

300 g of Carnaroli rice

1 orange

1 sprig of rosemary

1 small onion or shallot

vegetable broth

extra virgin olive oil

Parmigiano or vegetable cream

salt

Preparation

Slice the onion and pour it into a pot with extra virgin olive oil

Light a slow fire.

Chop the sprigs of fresh rosemary and grate almost half the peel of an orange

Pour over the onion.

Saute.

Add the rice to the sautéed orange, rosemary and onion.

Toast the rice for a few minutes, stirring

Cover the rice with the hot vegetable broth and cook for 15 minutes.

Squeeze the orange and pour the juice over the rice and if necessary more broth.

Season with salt.

Continue cooking for an additional 5 minutes or until the rice is cooked through.

Before serving, stir the rice with Parmigiano cheese or vegetable cream

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Orange: possible individual intolerance; Possible cross-reaction in case of grass pollen allergy
• Rosemary: possible reaction in case of intolerance to spices
• 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
• Parmigiano Reggiano: milk allergens

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice

Safety / Intended use

• Product 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
• Product to be prepared under strict hygienic conditions