Italian Risotto Bianco

Name: Italian Risotto Bianco
Prep time: 30 min
Yield: 2 servings
Cuisine: Italy
Ingredients: 150g Arborio rice; 3 cups low-sodium vegetable broth (kept warm); 1/2 cup dry white wine; 1 small shallot (diced); 2 tbsp unsalted butter; 1 tbsp olive oil; Fresh thyme and parsley

A silky, creamy Italian risotto made with just white wine, low-sodium broth, and a touch of butter — naturally very low in all key CKD minerals.

Prep Time 30 min

Servings 2

Calories 360 kcal

CKD Rating Safe

Nutrition per serving

360

Calories

110mg

Phosphorus

110 / 800mg daily limit

160mg

Sodium

160 / 2000mg daily limit

190mg

Potassium

190 / 2000mg daily limit

CKD Dietitian Tip

Arborio rice is lower in phosphorus than brown rice. Skip adding parmesan (high phosphorus) or use just a tiny sprinkle.

Ingredients

150g Arborio rice
3 cups low-sodium vegetable broth (kept warm)
1/2 cup dry white wine
1 small shallot (diced)
2 tbsp unsalted butter
1 tbsp olive oil
Fresh thyme and parsley

Low Phosphorus Low Potassium Low Sodium

Instructions

1
Sauté shallot in olive oil until translucent (3 min).
2
Add rice, toast 1–2 minutes until edges turn translucent.
3
Add wine, stir until absorbed.
4
Add warm broth one ladle at a time, stirring constantly.
5
After 18–20 minutes, rice should be creamy. Remove from heat.
6
Stir in butter. Season with white pepper.

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Italian Risotto Bianco

Nutrition per serving

Ingredients

Instructions

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