Source: salepepe.it

Presentation

A tasty summer risotto made with Arborio rice, asparagus, butter, speck, broth, vegetable, grana padano and onion.

Ingredients

Serves 4

250 g of Arborio rice

1 bunch of green asparagus

30 g butter

2 slices of speck

Speck strips to taste

1.2 liter vegetable broth

20 g grated Grana Padano cheese

1 onion

Preparation

Peel the asparagus;

Cook them in boiling broth for 5-6 minutes;

Drain them, keep the tips aside and blend the stems until they are creamy.

Mix them into their cooking broth.

Peel the onion, cut it into slices, stew it in a saucepan with butter and 2-3 tablespoons of water

When the water has evaporated, turn up the heat, add the slices of speck cut in half and toast them in the sauce.

Drain them and keep them warm.

Add the rice, toast it for a few minutes, pour in the prepared broth and asparagus mixture a little at a time and cook the rice.

Turn off, add the parmesan cheese, stir and let it rest for a few minutes.

Distribute the risotto on plates and complete with the asparagus tips in strips and the slices of speck.

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
• Green asparagus: possible cross-reaction in case of birch allergy
• Vegetable broth: check the composition for celery or other allergenic ingredients
• Grana Padano: milk allergens
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Speck: check ingredients on the label

Notes

• If intended for children, reduce the size of the ingredients to match that of the rice, so as to have a homogeneous product

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 constipation and diarrhea
• Product to be prepared under strict hygienic conditions