Heart-Healthy Mushroom Risotto
Creamy, comforting, and guilt-free, this Heart-Healthy Mushroom Risotto is a wholesome twist on a classic favorite. Made with nutrient-rich brown arborio rice and infused with the earthy flavors of cremini mushrooms, fresh thyme, and parsley, this recipe is the perfect balance of indulgence and health. Simmered in low-sodium vegetable broth and finished with a touch of grated Parmesan, it delivers a velvety texture and robust taste while keeping your nutritional goals in check. Prepared with heart-friendly olive oil and a splash of dry white wine for added depth, this dish is ideal for cozy dinners or as an elegant side. Ready in under an hour, it’s proof that healthy eating can be just as satisfying and delicious. For a nutritious and flavorful meal, this mushroom risotto is your go-to recipe.
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Recipe Information
Ingredients
- 1 cup brown arborio rice
- 4 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as cremini or baby bella)
- 0.5 cup dry white wine
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated parmesan cheese
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
Instructions
In a medium saucepan, bring the low-sodium vegetable broth to a simmer over low heat. Keep the broth warm while you prepare the risotto.
In a large pan, heat 1 tablespoon of the extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pan and cook, stirring often, until the mushrooms are soft and lightly browned, about 5 minutes.
Stir in the brown arborio rice and toast for 2 minutes, ensuring the rice is well coated with the olive oil.
Pour in the dry white wine, and cook while stirring until the wine is fully absorbed by the rice.
Using a ladle, add one cup of the warm vegetable broth to the rice and stir constantly until the broth is almost completely absorbed.
Continue adding the broth, one cup at a time, stirring continuously, and allowing the liquid to be absorbed before adding more. This process will take about 35-40 minutes or until the rice is creamy and cooked through.
Once the rice is cooked, remove the pan from heat, and stir in the remaining tablespoon of olive oil, chopped fresh thyme, chopped fresh parsley, grated parmesan cheese, ground black pepper, and salt. Mix well until the cheese is fully melted and the risotto is creamy.
Serve the risotto warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 15.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 376 mg | 29% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2403 mg | 51% | |
*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.
