Low Fat Creamy Mushroom Risotto
Indulge in the comforting flavors of this Low Fat Creamy Mushroom Risotto, a lighter take on a classic Italian favorite. Perfectly cooked Arborio rice absorbs the richness of warm low-sodium vegetable broth, while sautéed cremini mushrooms lend an earthy, robust depth. A touch of low-fat milk and grated Parmesan cheese provides the signature creamy texture without excess fat, while fresh thyme and zesty lemon zest brighten every bite. This easy-to-make risotto takes just 45 minutes from start to finish, making it an elegant yet approachable meal for weeknight dinners or special occasions. With simple ingredients and wholesome preparation, this recipe satisfies cravings for hearty, flavor-packed comfort food in a healthier way. Serve it hot and garnish with extra Parmesan for a guilt-free gourmet experience. Perfect for anyone seeking a low-fat mushroom risotto recipe that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Low-sodium vegetable broth
- 2 teaspoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 0.5 cup Low-fat milk
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Heat the vegetable broth in a saucepan over low heat. Keep it warm, but do not boil.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for about 7 minutes, or until the mushrooms are browned and have released their liquid.
Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the grains, stirring frequently.
Reduce the heat to medium-low. Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture, stirring frequently. Allow the liquid to absorb before adding more broth. This process should take about 20 minutes.
Once the rice is cooked to al dente (tender but with a slight bite) and creamy, stir in the low-fat milk and grated Parmesan cheese. Cook for an additional 2 minutes until the cheese has melted and incorporated smoothly into the risotto.
Season the risotto with fresh thyme, salt, and black pepper. Stir in the lemon zest just before serving.
Serve the risotto hot, garnished with extra fresh thyme and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2161 mg | 94% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 19.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 482 mg | 37% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1793 mg | 38% | |
*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.
