Risotto alla Parmigiana

Risotto alla Parmigiana is a classic Italian rice dish from the Lombardy region, known for its creamy texture achieved by slowly stirring Arborio or Carnaroli rice with broth, white wine, and a generous amount of freshly grated Parmigiano-Reggiano cheese. Its typical ingredients include butter, onions, and sometimes a splash of white wine, creating a rich and comforting base that highlights the umami depth of the cheese.

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🍽️ Nutrition at a glance

This dish is high in carbohydrates from the rice and contains a moderate amount of fat from the butter and cheese, with some protein contributed by the Parmigiano-Reggiano. A typical serving provides key nutrients like calcium and phosphorus from the cheese, along with energy-dense carbs, and generally ranges from 400 to 600 calories per serving depending on portion size and ingredient ratios.

Nutrition breakdown

Calories	450 kcal
Protein	12 g
Carbs	55 g
Fat	20 g
Fiber	2 g
Sugar	2 g
Sodium	800 mg
Calcium	250 mg
Iron	2.5 mg
Potassium	350 mg
Vitamin A	150 mcg RAE
Vitamin B12	0.8 mcg
Phosphorus	200 mg
Selenium	15 mcg
Zinc	1.5 mg

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

💡 What's interesting

Culturally, Risotto alla Parmigiana embodies the Italian principle of 'cucina povera' or humble cooking, transforming simple ingredients into a luxurious dish through technique. Nutritionally, the slow cooking process helps release the rice's starches, creating a naturally creamy texture without relying heavily on added fats, while the Parmigiano-Reggiano adds a boost of umami and essential minerals.