Source:  blog.giallozafferano.it

PRESENTATION

A first course consisting of a risotto prepared with brown rice, artichokes, parsley, extra virgin olive oil, salt and Parmigiano Reggiano PDO

INGREDIENTS:

5,5 oz  brown rice (160 g)

2 artichokes

1 tablespoon chopped fresh parsley

1 tablespoon extra virgin olive oil

1 pinch salt

1 tablespoon Parmigiano Reggiano PDO

INSTRUCTIONS:

Clean the artichokes thoroughly.

Take the tough outer leaves and boil them in about half a liter of water until tender.

Reserve the cooking water, which will be used to prepare the risotto.

Cut the artichokes into thin strips.

In a non-stick pan, add a drizzle of oil and a tablespoon of the artichoke leaf cooking water.

Cook the artichokes over low heat.

Halfway through cooking, add the brown rice and cover it completely with the water you used to boil the leaves.

Stir occasionally.

Just before the risotto is finished cooking, add salt and chopped parsley.

ALLERGENS:

Artichoke: Possible individual intolerance

Extra virgin olive oil: Allergy is uncommon; no known intolerance has been reported

Parmigiano Reggiano DOP: Contains milk allergens

Parsley: Possible cross-reaction in case of allergies to spices, mugwort, and composites

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

NOTE

• Prepare and handle under strict hygienic conditions.

The ingredients in this dish provide the following benefits:

Artichoke: The artichoke’s cynarin promotes the liver’s cleansing and detoxifying activity, stimulates diuresis and fat deposition, and, thanks to its minerals, vitamins, and antioxidants, protects the cardiovascular system and liver function.

Extra virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids.

Parmigiano Reggiano PDO: beneficial for healthy liver function.

Parsley: rich in carotenoids, which support the immune system, and minerals, vitamins, and antioxidants, which protect the cardiovascular system; also suitable for kidney patients and beneficial for liver function due to its vitamins, minerals, and antioxidants.

Rice: due to its modest protein content, it is suitable for kidney patients and phenylketonurics. Since it is an antiuric food, it is recommended in cases of gout and hyperuricemia.

SAFETY / INTENDED USE

This product is also suitable for individuals with:

• Mucositis only if cooked thoroughly
• Xerostomia (dry mouth) if cooked thoroughly
• Dysphagia (only if cooked in pieces of uniform size and consistency)