Low Fat Red Wine Risotto
Indulge in the rich, velvety flavors of Low Fat Red Wine Risotto—a wholesome twist on a classic Italian dish that's both light and satisfying. This recipe perfectly balances indulgence and health, featuring creamy arborio rice simmered in dry red wine and low-sodium vegetable broth for a deep, earthy flavor. A touch of olive oil, fresh thyme, and a hint of garlic elevate the dish without excess fat, while optional parmesan adds a subtle, cheesy richness. Ready in just 40 minutes, this one-pot wonder is ideal for weeknight dinners or elegant entertaining. Garnished with fresh parsley, this low-fat risotto is as beautiful as it is delicious—perfect for anyone craving comfort without compromising on wellness.
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Recipe Information
Ingredients
- 4 cups low-sodium vegetable broth
- 1 cup dry red wine
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parmesan cheese, grated (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. In a medium saucepan, heat the vegetable broth over low heat. Keep the broth warm but not boiling throughout the cooking process.
2. In a large skillet or heavy-bottomed saucepan, heat the olive oil over medium heat.
3. Add the finely chopped onion and a pinch of salt, and sauté for 5 minutes, stirring frequently, until the onion is soft and translucent.
4. Stir in the minced garlic and cook for 1 additional minute until fragrant.
5. Add the arborio rice to the skillet and cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
6. Pour in the red wine and simmer for 2-3 minutes, stirring constantly, until most of the liquid is absorbed.
7. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and cooked to al dente.
8. Stir in the fresh thyme leaves, salt, and black pepper. If desired, add the grated parmesan cheese at this stage and mix well.
9. Remove from heat and let the risotto rest for 2 minutes. Taste and adjust seasoning, if needed.
10. Serve warm, garnished with freshly chopped parsley. Enjoy your low-fat red wine risotto!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 10.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1375 mg | 29% | |
*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.
