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Risotto, plain, homemade

Plain homemade risotto is a cooked rice dish, prepared by gradually adding liquid such as stock to rice. The recipe described mainly provides carbohydrate, with smaller amounts of fat and protein. Per 100g, it contains 36g of carbohydrate, 4.7g of fat, 3.3g of protein and 1.1g of salt.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, particularly when stock or other salty ingredients are used. Nutrient amounts in homemade risotto can vary according to the ingredients and recipe. Full nutritional figures for this recipe are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

184 kcal

Energy

778 kJ

Fat

4.7g

of which saturates

0.67g

Carbohydrate

36g

of which sugars

1g

Fibre

0.9g

Proteine

3.3g

Sale

1.1g

Alcol

0g

Acqua

56g

Colesterolo

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

2mg

Vitamina C

0mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

Trace

Niacin (B3)

0.4mg

Vitamina B6

0.04mg

Vitamina B12

Trace

Folato

3µg

Calcio

9mg

Ferro

0.19mg

Magnesio

15mg

Phosphorus

62mg

Potassio

73mg

Sodio

447mg

Zinco

0.6mg

Copper

0.11mg

Selenio

2µg

Iodio

Trace

Other types of risotto

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Risotto, chicken, homemade

173 kcal

8.9g

3.3g

0.8g

Risotto, white rice, vegetable, homemade

139 kcal

3.8g

6.1g

–

Risotto, vegetable, brown rice

136 kcal

4g

6.2g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente