Source: renalizie.it

Presentation

First course based on Carnaroli rice, onion, radicchio, balsamic vinegar, goat cheese and vegetable broth.

Ingredients

for 4 people

320 g (11.3 oz) Carnaroli rice

1 red onion

280 g (9.9 oz) late-season Treviso radicchio

Balsamic vinegar, to taste

100 g (3.5 oz) goat cheese

Vegetable broth, as needed

Method

Place a red onion and extra virgin olive oil on the bottom of the pot

When the onion is wilted, add the thinly sliced radicchio.

Add a little water to help cooking

Cover with the lid.

When the radicchio is wilted, add a cup of balsamic vinegar and stew.

Add the rice and toast for a few minutes over high heat.

Add the vegetable broth a little at a time

Stir keeping the risotto always moist and creamy.

When the rice is cooked, turn off the heat and stir in 75 grams of goat’s cheese.

Dissolve the remaining part of the goat cheese in warm water and use it to make a cream to garnish the dish and add flavor.

Allergens

Balsamic vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.

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

Goat’s cheese: milk allergens

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.

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.

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Balsamic vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.

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.

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.

Safety / Intended use

Can be administered in case of:

• Renal impairment
• Dialysis
• Transplantation

Product also intended for subjects with:

• Mucositis (Inflammation and lesions 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:

• Diarrhea