Risotto with peas and Parmesan
Risotto with peas and Parmesan, known as Risotto alla Milanese con Piselli, is a classic Italian dish from the Lombardy region. It features creamy Arborio rice slowly cooked with broth, fresh or frozen peas, and finished with rich Parmigiano-Reggiano cheese for a comforting, savory flavor.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice, with moderate fat from the cheese and butter, and some protein from the Parmesan. A typical serving provides key nutrients like calcium, vitamin K, and B vitamins, and generally ranges from 400-500 calories per portion.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 12 g |
| Carbs | 45 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Potassium | 320 mg |
| Calcium | 250 mg |
| Iron | 2.1 mg |
| Magnesium | 40 mg |
| Phosphorus | 180 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 6 mg |
| Vitamin B12 | 0.4 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The creamy texture of risotto comes from the natural starch released by Arborio rice during gradual stirring, a technique central to Italian culinary tradition. Nutritionally, the peas add a boost of fiber and plant-based protein, balancing the dish's richness with a touch of freshness.
