Vegetable risotto

Vegetable risotto is a creamy Italian rice dish made by slowly stirring Arborio rice with broth, white wine, and a medley of seasonal vegetables like peas, mushrooms, and asparagus. It hails from the northern regions of Italy, particularly Lombardy and Piedmont, where rice cultivation is a historic tradition.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the rice, with moderate fat from butter and cheese, and a boost of fiber and vitamins from the vegetables. A typical serving provides around 400-500 calories, offering a balanced meal rich in B vitamins and minerals.

Nutrition breakdown

Calories	450 kcal
Protein	10 g
Carbs	65 g
Fat	15 g
Fiber	4 g
Sugar	3 g
Sodium	600 mg
Potassium	350 mg
Phosphorus	150 mg
Magnesium	40 mg
Vitamin B1 (Thiamine)	0.2 mg
Vitamin B3 (Niacin)	2.5 mg
Vitamin K	25 mcg
Folate	60 mcg
Selenium	12 mcg

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

💡 What's interesting

Culturally, risotto is a symbol of patience and technique in Italian cooking, as the gradual addition of hot broth and constant stirring is key to releasing the rice's starch for its signature creamy texture. Nutritionally, using whole-grain rice or adding legumes can significantly enhance its protein and fiber content.