Heart-Healthy Creamy Mushroom Risotto
Indulge in the comforting, gourmet flavors of Heart-Healthy Creamy Mushroom Risotto, a delightful twist on classic risotto packed with wholesome ingredients perfect for a balanced lifestyle. This recipe combines the nutty richness of Arborio rice with the earthy depth of mixed mushrooms like cremini and shiitake, all enveloped in a luscious, creamy texture without relying on heavy fats. Made with low-sodium vegetable broth, olive oil, and brightened with fresh thyme, parsley, and a hint of lemon zest, this dish boasts vibrant flavors while remaining heart-conscious. Finished with a touch of Parmesan and black pepper for a satisfyingly savory finish, this risotto is an elegant, nutritious meal ready in under 45 minutes. Serve it hot and garnish with extra parsley for a vegetarian option that's as nourishing as it is indulgent!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Low-sodium vegetable broth
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 10 ounces, sliced Mixed mushrooms (such as cremini and shiitake)
- 1 teaspoon, chopped Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Lemon zest
- 0.5 cup, finely grated Parmesan cheese
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the sliced mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are tender and any liquid released by the mushrooms has evaporated.
Stir in the Arborio rice and fresh thyme, coating the rice thoroughly with the oil and allowing it to toast slightly for about 2 minutes.
Reduce the heat to medium-low and add a ladleful (about 1/2 cup) of the warm vegetable broth to the rice, stirring constantly until the liquid is mostly absorbed.
Continue adding the broth one ladleful at a time, stirring frequently and adding more broth only when the previous addition is nearly absorbed. This process should take about 20 to 25 minutes, during which time the rice should become creamy and al dente.
Once all the broth is absorbed and the rice is cooked to a creamy consistency, remove the skillet from heat.
Stir in the Parmesan cheese until melted and well-incorporated. Add the lemon zest, fresh parsley, ground black pepper, and salt. Adjust seasoning to taste.
Serve the risotto immediately, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 591 mg | 45% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2170 mg | 46% | |
*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.
