Risotto with Vegetables

Risotto with Vegetables is a creamy Italian rice dish originating from Northern Italy, typically made with Arborio or Carnaroli rice, a flavorful broth, and a medley of seasonal vegetables like asparagus, peas, or mushrooms. It's characterized by its rich, velvety texture achieved through gradual stirring and the release of starch from the rice.

🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the rice, with moderate fat from ingredients like butter and cheese, and can be a good source of fiber and vitamins depending on the vegetables used. A typical serving generally ranges from 350 to 500 calories.

Nutrition breakdown

Calories	320 kcal
Protein	8 g
Carbs	52 g
Fat	9 g
Fiber	4 g
Sugar	4 g
Sodium	580 mg
Potassium	350 mg
Phosphorus	150 mg
Magnesium	40 mg
Iron	2.5 mg
Vitamin A	450 IU
Vitamin C	15 mg
Calcium	100 mg
Folate	80 mcg

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

💡 What's interesting

Culturally, risotto is a cornerstone of Italian comfort food, often served as a primo (first course). Nutritionally, the gradual cooking method allows the rice to absorb flavors deeply, making it a versatile canvas for incorporating a wide variety of nutrient-dense vegetables.