Risotto ai Funghi e Verdure
Risotto ai Funghi e Verdure is a creamy Italian rice dish featuring Arborio rice cooked with a medley of mushrooms and vegetables like zucchini, carrots, and peas. Originating from Northern Italy, it's a classic comfort food that highlights the region's love for rice and seasonal produce.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the rice, with moderate fat from olive oil and cheese, and some protein from the mushrooms and dairy. A typical serving provides key nutrients like potassium, B vitamins, and selenium, with a calorie count generally ranging from 400-500 kcal.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 65 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Selenium | 18 mcg |
| Phosphorus | 180 mg |
| Niacin (B3) | 3.5 mg |
| Copper | 0.4 mg |
| Manganese | 1.2 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 65 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The unique, creamy texture of risotto comes from the starch released by the short-grain rice during slow, gradual cooking—a technique that's almost a ritual in Italian kitchens. Nutritionally, the mushrooms add a savory 'umami' depth and are a good source of antioxidants and vitamin D if exposed to sunlight.
