Know what’s on your plate
Arborio risotto rice
Calories & nutrition facts
white, italian, raw
Nutrition facts
Per 100 g% DV- Calories 354 kcal —
- Protein 6.4 g 13%
- Carbohydrate 85 g 31%
- Fat 1 g 1%
- Saturated fat 0.2 g 1%
- Fibre 1.4 g 5%
- Sugars 0.2 g —
- Sodium 1 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.03 mg 0%
- Thiamin (B1) 0.09 mg 8%
- Niacin (B3) 1.6 mg 10%
- Pantothenic acid (B5) 0.28 mg 6%
- Vitamin B6 0.11 mg 6%
- Biotin (B7) 1.1 µg 4%
- Folate (B9) 13 µg 3%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 5 mg 0%
- Iron 0.21 mg 1%
- Magnesium 30 mg 7%
- Phosphorus 125 mg 10%
- Potassium 86 mg 2%
- Zinc 1.4 mg 13%
- Copper 0.2 mg 22%
- Manganese 0.74 mg 32%
- Selenium 5 µg 9%
Similar foods
- Risotto rice Avoriodried, uncooked358 kcal / 100 g
- White rice puddingraw352 kcal / 100 g
- Long grain ricewhite, raw355 kcal / 100 g
- Basmati ricewhite, easy cook, raw350 kcal / 100 g
- White riceraw350 kcal / 100 g
- Ricewhite, pre-boiled, dried, uncooked365 kcal / 100 g
- Vegetable risottowith white rice, with salt138 kcal / 100 g
- Polished riceraw360 kcal / 100 g
- Brown wholegrain riceraw333 kcal / 100 g
- Red riceraw356 kcal / 100 g
Questions about Arborio risotto rice
How do you cook Arborio rice for risotto?
Toast the unrinsed grains in butter or oil for a minute or two, then add hot stock a ladle at a time, stirring often. It usually takes about 16–18 minutes; stop when the rice is creamy but still has a slight bite, then finish with butter and grated cheese.
Should you rinse Arborio rice before making risotto?
No: rinsing washes away surface starch, which helps give risotto its characteristic creamy texture. Toast the dry grains instead before adding liquid.
How much Arborio rice do you need per person?
Allow about 75–90 g of dry rice per person for a main-course risotto, or around 50–60 g for a starter. The grains swell as they absorb stock, so weigh them dry.
Can you cook Arborio rice without stirring constantly?
Yes. Add hot stock in several batches and stir regularly rather than continuously; frequent stirring helps release starch, but you can leave the pan alone briefly while the rice simmers. Keep the heat gentle and add more stock when the previous addition is nearly absorbed.
How should you store Arborio rice?
Keep dry rice in a sealed container in a cool, dry cupboard, away from strong-smelling foods. Refrigerate leftover cooked risotto promptly in a covered container and use within two days; reheat until steaming hot, adding a splash of stock or water.
What dishes can you make with Arborio rice besides risotto?
It works well in arancini: chill cooked risotto, shape it around a little cheese, coat it in breadcrumbs and fry until crisp. You can also use it in rice pudding, though it releases plenty of starch and makes a particularly thick, creamy result.
Can you use Arborio rice instead of Carnaroli in risotto?
Yes. Both are starchy Italian short-grain rices used for risotto; Arborio tends to soften more readily, so watch the texture near the end and stop cooking while the centre still has a slight bite.
Is Arborio rice a type of rice or a variety name?
It is a named Italian rice variety, recognised by its large, plump grains. The name comes from the town of Arborio in Piedmont, where it was developed.
Source: CoFID (UK) 11-878 · per 100 g · carbohydrate per EU label, fibre excluded
