Risotto with Peas

Risotto with peas, or 'risotto ai piselli', is a classic Italian rice dish where Arborio or Carnaroli rice is slowly simmered in broth until creamy, then finished with fresh or frozen peas, Parmesan cheese, and butter. It's a staple of Northern Italian cuisine, often served as a primo (first course) or a light main dish.

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🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the rice, with moderate fat from the butter and cheese, and a small amount of protein. It provides key nutrients like B vitamins and iron from the rice, plus some fiber and vitamins from the peas, with a typical serving containing around 400-500 calories.

Nutrition breakdown

Calories	350 kcal
Protein	9 g
Carbs	55 g
Fat	10 g
Fiber	4 g
Sugar	4 g
Sodium	680 mg
Potassium	350 mg
Phosphorus	180 mg
Magnesium	45 mg
Iron	2.5 mg
Zinc	1.5 mg
Vitamin A	300 IU
Vitamin C	8 mg
Folate	80 mcg

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

💡 What's interesting

The unique texture of risotto comes from the high-starch Italian rice varieties, which release their starch during a specific toasting and gradual liquid-addition cooking method, creating a naturally creamy sauce without any cream. Nutritionally, pairing the rice with peas adds a welcome boost of plant-based protein and fiber to balance the meal.