Recipes from Italy · by Silvana Nava
Leek Risotto Recipe (Risotto ai Porri)
NUTRITION · PER SERVING35M COOK
CAL 27%·PRO 25%
CARBS 63G47% OF CAL
1G FIBER60G OTHER2G TOTAL SUGAR
FAT 25G42% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A delicate Italian risotto made with sautéed leeks, arborio rice, white wine, and Parmesan. Light, refined, and aromatic.
mainitalian🥄 saucepangluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 leeks
- 1.5 liters vegetable broth (- 6 cups)
- 100 ml dry white wine (- ~½ cup)
- 450 g Carnaroli or Arborio rice (- 1 pound)
- 80 g unsalted butter (- 3 oz)
- 120 g grated Parmigiano Reggiano cheese (- ~1 cup)
- 3 tablespoons extra virgin olive oil
- black pepper (- to taste)
- salt (- to taste)
At a glance
PER SERVING · TIME 35M
CAL 27%·PRO 25%
CARBS 63G47% OF CAL
1G FIBER60G OTHER2G TOTAL SUGAR
FAT 25G42% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 947mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 241mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 947MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.