Heart-Healthy Creamy Parmesan Risotto
Indulge guilt-free with this Heart-Healthy Creamy Parmesan Risotto, a wholesome twist on the classic Italian comfort food that’s packed with nutrition without compromising on flavor. Featuring nutty short-grain brown rice, vibrant baby spinach, and a luscious blend of reduced-fat Parmesan cheese and low-fat milk, this recipe delivers creamy decadence while keeping sodium and fat levels in check. Slowly simmered in low-sodium vegetable broth with fragrant garlic and onion, this dish showcases expert risotto technique, yielding perfectly tender grains with a velvety texture. The finishing touch of fresh lemon juice adds a zesty brightness, making it a wholesome yet satisfying meal. Perfect for busy weeknights, this heart-healthy risotto is ready in just about an hour and serves as a comforting, nutrient-rich dinner option that can be savored by the whole family.
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Recipe Information
Ingredients
- 1.5 cups short-grain brown rice
- 5 cups low-sodium vegetable broth
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups baby spinach, fresh
- 0.5 cup reduced-fat Parmesan cheese, grated
- 1 cup low-fat milk
- 2 tablespoons lemon juice
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
In a medium saucepan, combine the vegetable broth and water. Set over low heat to keep warm.
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, cooking for about 5 minutes until translucent.
Add minced garlic to the onion and sauté for another 1-2 minutes until fragrant.
Stir in the brown rice, cooking for 2-3 minutes to lightly toast the grains.
Ladle in one cup of the warm broth-water mixture to the rice, stirring frequently until mostly absorbed.
Continue adding the broth-water mixture one cup at a time, allowing the liquid to be absorbed before adding more. Stir frequently.
After about 30-35 minutes, taste the rice for tenderness. It should be creamy and slightly chewy.
Stir in the baby spinach, allowing it to wilt for 2-3 minutes.
Reduce heat to low, then mix in the grated Parmesan cheese and low-fat milk, stirring until the cheese melts and the mixture becomes creamy.
Add the lemon juice, black pepper, and salt, adjusting seasoning to taste.
Serve hot, garnishing with additional grated Parmesan if desired.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 22.4 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1918 mg | 148% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2052 mg | 44% | |
*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.
