Risotto with Corn

Risotto with Corn is a creamy Italian rice dish where sweet corn kernels are stirred into Arborio rice cooked slowly with broth, often finished with butter and Parmesan. It's a classic example of Northern Italian comfort food, where the natural sweetness of the corn complements the rich, starchy texture of the risotto.

🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the rice and corn, with moderate fat from the butter and cheese. A typical serving provides a good source of energy, along with dietary fiber, vitamins like B vitamins and vitamin C from the corn, and minerals such as phosphorus and magnesium, generally ranging from 400 to 600 calories per serving.

Nutrition breakdown

Calories	350 kcal
Protein	8 g
Carbs	55 g
Fat	10 g
Fiber	3 g
Sugar	4 g
Sodium	600 mg
Potassium	350 mg
Phosphorus	150 mg
Magnesium	40 mg
Iron	2 mg
Zinc	1.5 mg
Vitamin B1 (Thiamin)	0.2 mg
Vitamin B3 (Niacin)	3 mg
Folate	60 mcg

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

💡 What's interesting

Culturally, risotto is a cornerstone of Lombard and Piedmontese cuisine, and adding seasonal vegetables like corn reflects the Italian principle of cucina povera (peasant cooking) that elevates simple, local ingredients. Nutritionally, the combination of corn with rice creates a more complete protein profile than rice alone, making it a satisfying and balanced vegetarian meal.