Risotto with mixed vegetables

Risotto with mixed vegetables recipe videos

Risotto with mixed vegetables is a creamy Italian rice dish where Arborio or Carnaroli rice is slowly cooked in broth, typically with a medley of seasonal vegetables like peas, carrots, zucchini, and bell peppers. It's a classic comfort food from Northern Italy, known for its rich, velvety texture achieved through gradual stirring and the release of starch from the rice.

🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the rice, with a moderate amount of fat from butter, cheese, and olive oil, and a smaller protein contribution from the vegetables and cheese. A typical serving provides key nutrients like potassium, vitamin C, and fiber, and generally ranges from 400 to 600 calories per serving.

Nutrition breakdown

Calories	450 kcal
Protein	12 g
Carbs	65 g
Fat	18 g
Fiber	4 g
Sugar	5 g
Sodium	680 mg
Potassium	320 mg
Vitamin C	18 mg
Vitamin A	120 µg RAE
Iron	2.5 mg
Calcium	110 mg
Magnesium	35 mg
Folate	65 µg
Phosphorus	150 mg

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

💡 What's interesting

Culturally, risotto is a symbol of patience and care in Italian cooking, as the constant stirring is considered a meditative, hands-on process. Nutritionally, using a variety of vegetables adds a spectrum of vitamins and antioxidants, making it a more balanced and colorful meal than a plain risotto.