Source: nephrodiet francapasticci.it

Presentation

First course of risotto prepared with rice, radicchio, bacon, red wine, extra virgin olive oil, onion, salt, pepper, vegetable broth

Ingredients

for 4 people:

320 g (11.3 oz) Arborio rice

300 g (10.6 oz) Treviso radicchio

100 g (3.5 oz) lean pancetta

1 glass red wine

30 g (1 fl oz) extra-virgin olive oil

20 g (0.7 oz) butter

Onion or shallot, to taste

Salt, to taste

Freshly ground black pepper, to taste

About 900 ml (30.4 fl oz) homemade vegetable broth

Method

In a saucepan put the finely chopped onion

Let it wilt

Add the bacon and let it brown.

In the meantime, wash and then cut the radicchio into strips

Add it to the pot and let it wilt.

Add the rice, toast it for a few minutes, deglaze with red wine and, once it has evaporated, continue cooking the risotto by adding a ladle of hot broth at a time until cooked.

When the rice is cooked, turn off the heat

Season with salt

Pepper

Stir in the butter.

Serve.

Allergens

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

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper: possible cross-reactivity in case of intolerance to spices

Radicchio: possible individual intolerance

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:

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.

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

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Radicchio: source of carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients

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.

Red wine: (moderate consumption) rich in resveratrol, it has antioxidant properties, counteracts bad cholesterol and raises the levels of good cholesterol, counteracting the risk of heart attack and stroke.

Safety / Intended use

Product also 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