Low Fat Creamy Parmesan Risotto
Indulge in the velvety decadence of this Low Fat Creamy Parmesan Risotto, a healthier twist on the classic Italian comfort dish. Made with creamy Arborio rice, low-sodium chicken broth, and a splash of dry white wine, this recipe achieves rich flavor without excess fat by incorporating low-fat milk and a modest amount of grated Parmesan cheese. The fragrant sautéed onion and garlic enhance its depth, while fresh parsley and a hint of zesty lemon brighten every bite. Perfectly creamy and irresistibly flavorful, this risotto is a light yet satisfying choice for any occasion. Ready in just 40 minutes, it’s ideal for cozy dinners or elegant gatherings.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Low-sodium chicken broth
- 0.5 cups Dry white wine
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 cup Low-fat milk
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Lemon zest
Instructions
In a saucepan, bring the chicken broth to a simmer over low heat. Keep it warm throughout the cooking process.
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the garlic to the pot and sauté for an additional 1 minute until fragrant.
Stir in the Arborio rice, ensuring that each grain is well-coated with the oil. Toast the rice for about 2 minutes, stirring constantly.
Add the white wine and cook until it is fully absorbed by the rice, stirring constantly.
Begin adding the warm chicken broth to the rice, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful.
Continue this process until the rice is creamy and tender, about 18-20 minutes. You may not need all the broth.
Once the rice is cooked and creamy, stir in the low-fat milk and allow it to warm through for about 1-2 minutes.
Remove the pot from heat and gently fold in the grated Parmesan cheese. Stir until fully melted and the risotto is creamy.
Season the risotto with salt and black pepper to taste.
Serve the risotto garnished with chopped fresh parsley and lemon zest for a refreshing finish.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.9 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 704 mg | 54% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 524 mg | 11% | |
*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.
