Low Fat Mushroom Risotto
Indulge in the creamy comfort of this Low Fat Mushroom Risotto, a lighter twist on the classic Italian favorite that doesn’t skimp on flavor. Made with hearty Arborio rice and tender, earthy button mushrooms, this dish achieves its luxurious texture without relying on heavy cream or excessive oil. A touch of dry white wine and freshly grated Parmesan add depth and richness, while low-sodium vegetable broth keeps things wholesome. Perfect for weeknight dinners or an elegant side dish, this risotto is prepared in under an hour using a simple stovetop method, ensuring the rice is perfectly cooked and infused with warm, savory flavors. Garnished with vibrant parsley, it’s a healthy, satisfying meal that will have your guests asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Low sodium vegetable broth
- 1 cup Water
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 8 ounces Button mushrooms, sliced
- 0.5 cup Dry white wine
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium saucepan, combine the vegetable broth and water, and bring to a simmer over medium heat. Reduce heat to low to keep it warm.
In a large, nonstick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until the onion is translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5 minutes, until the mushrooms are tender and have released their moisture.
Stir in the Arborio rice, ensuring each grain is coated with the olive oil. Toast the rice, stirring frequently, for about 2 minutes.
Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed by the rice.
Add a ladleful (about 1/2 cup) of the warm broth mixture to the rice, stirring constantly until the liquid is almost absorbed. Continue to add the broth, one ladleful at a time, waiting for it to be nearly absorbed before adding more. Repeat this process for 18-20 minutes until the rice is creamy and al dente.
Once the rice is cooked to your liking, remove the skillet from heat. Stir in the salt, black pepper, and Parmesan cheese until the cheese is melted and well combined.
Garnish with fresh parsley before serving.
Serve the risotto immediately for the best texture and flavor.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1529 mg | 66% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.8 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 374 mg | 29% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1972 mg | 42% | |
*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.
