Grains & Starches · per 100g
Risotto rice, typically varieties like Arborio or Carnaroli, is a starchy, short- to medium-grain rice primarily cultivated in Italy's Po Valley, prized for its ability to create a creamy, al dente texture in traditional Italian risotto dishes.
Available carbohydrates, Phosphorus
Manganese, Phosphorus
Magnesium, Niacin
Zinc, Niacin
Nutritional summary
Interesting fact
Risotto is believed to have originated in Lombardy, Italy, with the first identifiable recipe dating back to 1809, which included rice sautéed in butter, sausages, bone marrow, onions, and saffron-infused broth.
Standout nutrients
Manganese
Copper
Magnesium
Starch/Glycogen
Seasonality
Diet
Sustainability
Some producers are implementing sustainable agriculture practices, including reduced water usage and recyclable packaging.
Storage
Cool Dark Place
1–2 years
Store uncooked rice in an airtight container.
Refrigerate
3–5 days
Cooked risotto should be chilled quickly in an airtight container.
Flavour
Harmonized from 1 validated source
Claim citations
6