Risotto with Peas and Carrots
Risotto with Peas and Carrots is a creamy, comforting Italian rice dish where Arborio or Carnaroli rice is slowly cooked in broth until tender, then finished with sweet peas, diced carrots, and often Parmesan cheese. It's a classic example of a simple yet elegant 'primo' course from Northern Italy, where the natural starches of the rice create its signature velvety texture.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the rice, with moderate fat from cheese or butter and a small amount of protein. It provides key nutrients like fiber, vitamin A from carrots, and some B vitamins, with a typical serving containing around 350-450 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 10 g |
| Carbs | 55 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Calcium | 150 mg |
| Vitamin A | 3000 IU |
| Vitamin C | 15 mg |
| Phosphorus | 200 mg |
| Magnesium | 40 mg |
| Folate | 80 mcg |
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 it requires constant stirring to achieve the perfect 'all'onda' (wavy) consistency. Nutritionally, the combination of slow-cooked rice and vegetables makes it a more balanced and satiating meal than plain rice.
