Low Fat Spinach Risotto
Indulge in the creamy satisfaction of this Low Fat Spinach Risotto, a lighter twist on the classic Italian dish that doesn't skimp on flavor! This recipe combines tender Arborio rice with the vibrant freshness of steamed spinach, a hint of dry white wine, and a savory touch of Parmesan cheese for a perfectly balanced meal. Using low-sodium vegetable broth and just a touch of olive oil, this risotto is ideal for health-conscious eaters looking for comfort food without the guilt. Ready in just 40 minutes, it boasts a velvety texture and bursts of brightness from a splash of lemon juice, making it a delightful dinner option for busy weeknights. Perfectly paired with a crisp salad or your favorite protein, this low fat spinach risotto will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Low-sodium vegetable broth
- 4 cups Fresh spinach
- 1 medium, finely chopped White onion
- 2 cloves, minced Garlic
- 1 tablespoon Olive oil
- 0.5 cup Dry white wine
- 2 tablespoons Grated Parmesan cheese
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium saucepan, warm the vegetable broth over low heat. Keep it warm while preparing the risotto.
Heat the olive oil in a large skillet or wide saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the Arborio rice to the pan and stir to toast the grains for about 2 minutes. They should become lightly translucent around the edges.
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue this process for about 20 minutes, until the rice is creamy and al dente.
While the rice is cooking, lightly steam the fresh spinach in a separate pot or microwave until wilted. Drain any excess liquid and roughly chop the spinach.
Once the risotto is done, stir in the wilted spinach, grated Parmesan cheese, lemon juice, salt, and black pepper. Mix until everything is evenly incorporated and creamy.
Taste and adjust seasoning if necessary. Serve immediately, garnished with an extra sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1160 mg | 25% | |
*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.
