Presentation

A first course based on rice and pumpkin cooked in vegetable broth and seasoned with butter and parmigiano cheese

Ingredients

For 4 people:

270 g of rice

270 g raw pumpkin

Vegetable broth to taste

70 g of butter

70 g of grated parmigiano

Preparation

Cut the pumpkin into large slices

Cook it in a little unsalted water

Drain it and let it cool

Remove the peel from the pumpkin.
Place the pumpkin and rice in a pan.

Add the cold broth and mix

Cook for about 15 minutes

Add the butter and let it melt

Add the grated parmigiano

Serve

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
• Vegetable broth: check the composition and in particular the presence or absence of celery
• Pumpkin: Possible Cross-Reaction in Case of Allergy to Artemisia and Compositae

Notes

• NN

Safety / Intended Use

• Product intended for subjects with Mucositis only if 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