Risotto ai Piselli
Risotto ai Piselli is a classic Italian rice dish from the Lombardy region, featuring creamy Arborio or Carnaroli rice cooked with fresh or frozen peas, onions, white wine, and Parmigiano-Reggiano cheese. It is a beloved springtime staple, often enriched with butter and sometimes pancetta or mint for added depth.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the rice, with moderate fat from butter and cheese, and a small amount of plant-based protein from the peas. A typical serving provides around 350-450 calories, along with fiber, vitamins like A and C from the peas, and minerals such as iron and calcium.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 8 g |
| Carbs | 45 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Potassium | 280 mg |
| Phosphorus | 120 mg |
| Vitamin A | 450 IU |
| Vitamin C | 8 mg |
| Vitamin K | 15 mcg |
| Folate | 40 mcg |
| Calcium | 80 mg |
| Iron | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Risotto ai Piselli embodies the Italian principle of 'cucina povera' (peasant cooking), transforming simple, affordable ingredients into a luxurious, comforting meal. Nutritionally, the peas add a fresh, sweet contrast to the rich, starchy base, making it a balanced dish that highlights seasonal produce.
