- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 204.01 (Kcal)
- Carbohydrates 32.57 (g) of which sugars 1.82 (g)
- Proteins 5.83 (g)
- Fat 5.06 (g) of which saturated 2.01 (g)of which unsaturated 0.97 (g)
- Fibers 0.80 (g)
- Sodium 540.75 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Advice
How to store leftover risotto
If you have leftover risotto, let it cool and put it in the fridge. The next day, just transfer it to a small pot, add one or two ladles of hot broth, and heat it for a couple of minutes on the stove.
What can I do with the leftover rice?
If you have a lot of leftover risotto, you can use it to make arancini. Pumpkin pairs divinely with meat ragù, or you can prepare some delicious fritters. Additionally, I recommend making small rice timbales, a real treat!
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