Heart-Healthy Classic Italian Risotto
Indulge in the creamy, comforting flavors of this Heart-Healthy Classic Italian Risotto, a wholesome twist on the traditional dish. Made with nutrient-rich short-grain brown rice, this recipe skips the heavy cream and butter, relying on heart-friendly olive oil, savory low-sodium vegetable broth, and a splash of dry white wine to achieve the perfect creamy texture. Fresh spinach adds a burst of color and vitamins, while a hint of lemon zest brightens every bite. Customize with freshly grated Parmesan or keep it vegan with nutritional yeast. Ready in just an hour, this deliciously simple risotto is ideal for weeknight dinners or elegant entertaining. Perfect for those seeking a healthy, satisfying meal that doesn’t skimp on authentic Italian flavor!
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Recipe Information
Ingredients
- 1.5 cups short-grain brown rice
- 2 tablespoons olive oil
- 2 medium, finely chopped shallots
- 3 cloves, minced garlic
- 6 cups low-sodium vegetable broth
- 0.5 cup dry white wine
- 3 cups, loosely packed fresh spinach
- 0.5 cup, freshly grated (optional, can substitute with nutritional yeast for a vegan option) Parmesan cheese
- 1 teaspoon lemon zest
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 cup, chopped fresh basil
Instructions
Begin by heating the vegetable broth in a medium saucepan over low heat. Ensure it stays warm but does not come to a boil.
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped shallots and sauté for about 3 minutes until translucent.
Stir in the minced garlic and cook for another minute, stirring constantly to prevent burning.
Add the short-grain brown rice to the pot, stirring to coat the grains with the oil and aromatics for about 2 minutes.
Pour in the dry white wine and stir until the wine is fully absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful at a time, to the rice, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladleful.
Continue this process for about 30-35 minutes, until the rice is creamy and cooked to al dente. You might not need all of the broth, so taste the rice for doneness.
After the rice is nearly cooked, stir in the fresh spinach and cook until just wilted, about 2-3 minutes.
Remove the pot from the heat and add the parmesan cheese (or nutritional yeast), lemon zest, black pepper, and salt. Stir to combine.
Serve immediately, garnished with fresh basil. Enjoy this heart-healthy version of classic Italian risotto.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
