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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

Gordura

4.7g

of which saturates

0.67g

Carbohydrate

36g

of which sugars

1g

Fibra

0.9g

Proteína

3.3g

Sal

1.1g

Álcool

0g

Água

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

Vitamina B6

0.04mg

Vitamina B12

Trace

Ácido Fólico

3µg

Cálcio

9mg

Ferro

0.19mg

Magnésio

15mg

Phosphorus

62mg

Potássio

73mg

Sódio

447mg

Zinco

0.6mg

Copper

0.11mg

Selenium

2µg

Iodo

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.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente