Source: diabete.net

Presentation

First course consisting of a risotto prepared with rice, zucchini, carrots, onions, Parmigiano Reggiano PDO, butter, envy, white wine and broth.

Ingredients
Serves 4

• 400 g (about 14 oz / 2 cups) rice
• 150 g (about 5.3 oz / 1 cup) zucchini, diced
• 150 g (about 5.3 oz / 1 cup) carrots, diced
• 60 g (about 2 oz / ½ cup) onion, finely chopped
• 60 g (about 2 oz / ½ cup) Parmigiano Reggiano PDO, grated
• 1 knob of butter (about 10–15 g / 2–3 tsp)
• 1 head endive
• White wine, as needed
• Vegetable broth, as needed

Method

Chop the endive

Dice carrots and zucchini

Sauté the onion in small pieces with the oil and add it to the vegetables.

After letting the vegetables flavor, turn up the heat and toast the rice for a few minutes.

Add the white wine, letting it evaporate and gradually pour in the broth, stirring the rice gently.

Once cooked, stir in butter and Parmigiano Reggiano PDO

Serve hot.

Allergens

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

Butter: milk allergens (except in clarified butter) if not clarified

Carrot: possible individual intolerance and cross-reactivity in case of allergy to pollen of Artemisia, Graminaceae, Composite, Birch

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

Endive: possible cases of individual reactivity

Parmigiano Reggiano PDO: contains milk allergens

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

Zucchini: possible individual intolerance or cross-reaction in case of allergy to Ambrosia

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.

Butter: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Carrots: rich in vitamins (B1, B2, C, PP, E, D), carotenoids, minerals and active ingredients that support the functionality of the immune system and ophthalmic, diuretic and healing functions and act to protect the cardiovascular system. Also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

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. 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

Endive: salad 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. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

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

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

White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver

Zucchini: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathics; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

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:

• Diarrhea