Risotto with mushrooms

Risotto with mushrooms is a creamy, comforting Italian rice dish where Arborio or Carnaroli rice is slowly cooked in broth until it releases its starch, creating a rich, velvety texture. It's typically flavored with a medley of mushrooms (like porcini or cremini), onions, garlic, white wine, and finished with butter and Parmesan cheese. This classic recipe hails from the Lombardy and Piedmont regions of Northern Italy.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the rice, with a moderate amount of fat from the butter, cheese, and olive oil used in preparation. It provides key nutrients like B vitamins, selenium (from mushrooms), and some protein, with a typical serving containing roughly 400-600 calories.

Nutrition breakdown

Calories	350 kcal
Protein	10 g
Carbs	55 g
Fat	10 g
Fiber	3 g
Sugar	4 g
Sodium	600 mg
Potassium	350 mg
Phosphorus	180 mg
Selenium	12 mcg
Niacin (B3)	4 mg
Riboflavin (B2)	0.3 mg
Copper	0.4 mg
Iron	2 mg
Calcium	80 mg

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

💡 What's interesting

The unique, creamy texture of a perfect risotto comes entirely from the starch of the rice itself, achieved through a specific cooking technique of gradual broth addition and constant stirring, without any cream. Nutritionally, mushrooms add a savory 'umami' depth and are a good source of antioxidants and vitamin D when exposed to sunlight.