🍽️ Risotto (250g)
🍽️ Prepared Dishes250g · ~75 ₽
340
Kcal
9 g
Protein
48 g
Carbs
12 g
Fat
1 g
Fiber
140 ml
Water
Nutrition Facts
Calories340 kcal
Protein9 g
Carbs48 g
Fat12 g
Fiber1 g
Water140 ml
Serving250g
Estimated price~75 ₽
Net carbs47 g
NOVA 3 — Processed
Allergens:
Milk
Micronutrients (30+)
Vitamin A200 mcg
Vitamin C12.5 mg
Vitamin D12.5 IU
Vitamin E2.5 mg
Vitamin K25 mcg
Thiamin B10.25 mg
Riboflavin B20.25 mg
Niacin B37.5 mg
Pantothenic B51.25 mg
Vitamin B60.5 mg
Biotin B75 mcg
Folate B962.5 mcg
Vitamin B121.25 mcg
Calcium75 mg
Iron3.75 mg
Magnesium50 mg
Zinc3.75 mg
Potassium625 mg
Phosphorus300 mg
Selenium25 mcg
Iodine7.5 mcg
Copper0.2 mg
Manganese0.5 mg
Chromium1.25 mcg
Sodium1000 mg
Omega-30.13 g
Cholesterol75 mg
Sugar5 g
Saturated Fat5 g
Trans Fat0.25 g
History
Risotto is an Italian rice dish from northern Italy (Lombardy, Piedmont). It is made by gradually adding broth — the rice absorbs the liquid and becomes creamy. Special varieties like arborio or carnaroli are used.
Ingredients
Preparation
1Heat broth, keep it warm.
2Sauté onion in butter until translucent.
3Add rice, toast for 2 minutes.
4Pour in wine, stir until absorbed.
5Add broth one ladle at a time, stirring, until rice is creamy (18–20 minutes).
6Remove from heat, stir in parmesan and butter (mantecatura).
⏱ Cook time: 35 min
Tips
Never rinse the rice — the starch creates the creamy texture.
Stir constantly — this is the key to creaminess.
Energy Balance
A serving of Risotto (250g) (250g) contains 340 kcal. Of which protein provides 36 kcal (11%), carbs — 192 kcal (56%), fat — 108 kcal (32%).
Good to Know
Contains dairy — not suitable for those with lactose intolerance.
How to Use
1Full lunch or dinner
2Family table dish
3Can be prepared ahead and reheated
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