Source: diabete.net; blog.cookaround.com photos

Presentation

A nutritious recipe, consisting of a first course prepared with rice, extra virgin olive oil, tomatoes, mushrooms, onion, bacon, garlic, Parmigiano Reggiano PDO, vegetable broth, salt, pepper

Ingredients
Serves 2

• 175 g (about 6.2 oz / ¾ cup) rice
• 2 teaspoons extra-virgin olive oil
• 100 g (about 3.5 oz / ¾ cup) tomatoes, chopped
• 75 g (about 2.6 oz / ¾ cup) mushrooms, sliced
• ½ onion, chopped
• 2 slices lean bacon
• 1 garlic clove
• 2 tablespoons Parmigiano Reggiano PDO, grated (about 10–15 g / ½ oz)
• Vegetable broth, as needed
• Salt, to taste
• Black pepper, to taste

Method

Heat the oil in a non-stick pan

Add the mushrooms, chopped onion and crushed garlic.

Sauté for 2-3 minutes until they begin to soften.

Stir the risotto in the pot and cook with the oil.

Add 1 ladle of rice broth, stirring constantly until the broth is absorbed.

Continue in this way until the rice becomes tender

Add the fresh tomatoes with the last ladle of broth.

Remove from heat and stir in the Parmigiano Reggiano PDO and bacon.

Allergens

Garlic: very rare cases of garlic reactivity reported

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

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

Mushrooms: cases of intolerance described

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Tomatoes: possible cross-reaction in case of sensitivity to grasses

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

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

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

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides 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 indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

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

Bacon: source of essential amino acids, mineral salts (potassium, selenium, sodium, calcium and iron), B vitamins, omega 3 fatty acids and choline, thus contributing to the proper functioning of the cardiovascular system, liver and brain.

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

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

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. It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Safety / Intended use

Product also intended for subjects with:

• Mucositis (inflammation and injury of the oral cavity) 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 with meteorism
• Diarrhea