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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

Energía

184 kcal

Energía

778 kJ

Grasa

4.7g

of which saturates

0.67g

Carbohydrate

36g

of which sugars

1g

Fibra

0.9g

Proteína

3.3g

Sal

1.1g

Alcohol

0g

Agua

56g

Colesterol

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

Vitamin B6

0.04mg

Vitamina B12

Trace

Ácido fólico

3µg

Calcio

9mg

Hierro

0.19mg

Magnesio

15mg

Phosphorus

62mg

Potasio

73mg

Sodio

447mg

Zinc

0.6mg

Cobre

0.11mg

Selenio

2µg

Iodine

Trace

Other types of risotto

Alimentos

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.

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