Risotto with Pine Nuts

Risotto with Pine Nuts is a creamy Italian rice dish where Arborio or Carnaroli rice is slowly cooked in broth, finished with butter, Parmesan cheese, and toasted pine nuts for a rich, nutty crunch. It originates from Northern Italy, particularly the Lombardy and Piedmont regions, where rice cultivation thrives in the Po Valley. The pine nuts add a delicate, buttery flavor and textural contrast to the velvety risotto base.

🍽️ Nutrition at a glance

This dish is high in carbohydrates from the rice, with moderate fat from butter, cheese, and pine nuts, and some protein from the Parmesan and nuts. A typical serving provides key nutrients like B vitamins, iron, and magnesium, along with healthy fats from the pine nuts. It generally ranges from 400-600 calories per serving, depending on portion size and added ingredients.

Nutrition breakdown

Calories	450 kcal
Protein	12 g
Carbs	55 g
Fat	20 g
Fiber	3 g
Sugar	4 g
Sodium	600 mg
Potassium	350 mg
Phosphorus	180 mg
Magnesium	50 mg
Iron	2.5 mg
Zinc	1.8 mg
Thiamin (B1)	0.3 mg
Folate	80 mcg
Selenium	15 mcg

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

💡 What's interesting

Pine nuts have been a prized ingredient in Italian cuisine for centuries, valued for their subtle sweetness and nutritional benefits, including being a good source of antioxidants and omega-3 fatty acids. In Italy, risotto is often considered a 'primo' (first course) rather than a main dish, reflecting the traditional meal structure where it precedes meat or fish courses.