Borage and Lemon Risotto
Borage and Lemon Risotto is a creamy Italian rice dish that combines the fresh, cucumber-like flavor of borage leaves with the bright zest of lemon. It is made with Arborio rice, vegetable or chicken broth, onions, white wine, Parmesan cheese, and butter, finished with fresh borage and lemon. This variation originates from Northern Italy, where risotto is a culinary staple.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice, with moderate fat from cheese and butter, and a smaller amount of protein. It provides a good source of energy and some key minerals like potassium and iron from the borage.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 52 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Potassium | 280 mg |
| Iron | 2.5 mg |
| Calcium | 120 mg |
| Vitamin C | 15 mg |
| Vitamin A | 200 IU |
| Magnesium | 25 mg |
| Phosphorus | 150 mg |
| Folate | 40 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Borage is an edible herb historically used in European folk medicine and is known for its high gamma-linolenic acid (GLA) content, an omega-6 fatty acid. The combination with lemon is a classic pairing in Ligurian cuisine, where borage is often used in pastas and risottos.
