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Risotto, chicken, homemade

Homemade chicken risotto is a cooked rice dish containing chicken. The figures here describe a prepared recipe, rather than the ingredients separately. It mainly provides carbohydrate, with protein and some fat. Per 100g, it contains 25g of carbohydrate, 8.9g of protein and 3.3g of fat. Its salt content is 0.89g per 100g.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake. In homemade risotto, the amounts of salt and fat can vary with the ingredients and quantities used, so these figures may not match every recipe. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

173 kcal

Energía

725 kJ

Grasa

3.3g

of which saturates

1.5g

Carbohydrate

25g

Fibra

0.8g

Proteína

8.9g

Sal

0.89g

Alcohol

0g

Agua

59g

Colesterol

29mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

32µg

Vitamina D

0µg

Vitamina E

0.15mg

Vitamina C

1mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.06mg

Niacin (B3)

2.5mg

Vitamina B12

Trace

Calcio

22mg

Hierro

0.44mg

Magnesio

19mg

Phosphorus

98mg

Potasio

165mg

Sodio

355mg

Zinc

0.9mg

Cobre

0.09mg

Selenio

5µg

Other types of risotto

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Risotto, plain, homemade

184 kcal

3.3g

4.7g

0.9g

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente