Mushroom Risotto

Mushroom Risotto is a creamy, luxurious Italian rice dish where short-grain Arborio or Carnaroli rice is slowly cooked in broth, often with sautéed mushrooms like porcini or cremini, white wine, and finished with butter and Parmesan cheese. It hails from Northern Italy, particularly regions like Lombardy and Piedmont, where rice paddies are abundant. The dish is celebrated for its velvety texture and earthy, umami-rich flavor.

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🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the rice, with a moderate amount of fat from butter and cheese, and some protein from the dairy and mushrooms. It provides key nutrients like B vitamins, selenium, and potassium from the mushrooms, along with calcium from the Parmesan. A typical serving (about 1.5 cups) generally ranges from 400 to 600 calories, depending on the amount of butter and cheese used.

Nutrition breakdown

Calories	350 kcal
Protein	8 g
Carbs	50 g
Fat	12 g
Fiber	3 g
Sugar	2 g
Sodium	600 mg
Potassium	350 mg
Phosphorus	150 mg
Selenium	12 mcg
Niacin (B3)	3 mg
Riboflavin (B2)	0.3 mg
Copper	0.3 mg
Iron	2 mg
Calcium	60 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, risotto is a cornerstone of Italian 'cucina povera' (peasant cooking), transformed into a gourmet staple through technique rather than expensive ingredients. Nutritionally, the mushrooms add a significant dose of antioxidants and can make the dish feel more substantial and satisfying without relying heavily on meat.