Low Fat Tomato Risotto
Indulge in the comforting flavors of this Low Fat Tomato Risotto, a delightful twist on the classic Italian dish that's as nutritious as it is delicious. Made with creamy Arborio rice, fragrant garlic, and ripe, juicy tomatoes, this recipe shines with its wholesome, heart-healthy ingredients. A splash of white wine and a touch of fresh basil bring layers of depth and freshness, while the optional sprinkle of Parmesan adds a hint of decadence without compromising the low-fat profile. Perfect for a light lunch or dinner, this risotto boasts a velvety texture achieved through the careful method of adding warm vegetable broth ladle by ladle, making it a lusciously satisfying yet guilt-free treat. Whether you're searching for a quick weeknight meal or an elegant dish to impress, this low-sodium, flavor-packed tomato risotto is the ultimate comfort food for healthy living.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Low-sodium vegetable broth
- 3 medium (chopped) Ripe tomatoes
- 2 tablespoons Tomato paste (low sodium)
- 1 small (finely chopped) Onion
- 2 cloves (minced) Garlic
- 1 teaspoon Olive oil (extra virgin)
- 0.25 cup White wine (optional)
- 2 tablespoons (chopped) Fresh basil
- 1 teaspoon Dried oregano
- 2 tablespoons Parmesan cheese (grated, optional for garnish)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
In a medium pot, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
Heat a large, non-stick skillet or saucepan over medium heat. Add the olive oil, then sauté the onion for 2-3 minutes until softened.
Add the garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the Arborio rice and cook for 1-2 minutes toasting the grains slightly, which will enhance the flavor.
Add the white wine (if using) and cook until the liquid is absorbed, stirring constantly.
Mix in the tomato paste, chopped tomatoes, oregano, salt, and pepper. Stir well to combine.
Begin adding the warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.
Continue this process, stirring frequently, for about 18-20 minutes or until the rice is tender and creamy.
Stir in the basil and lemon zest, reserving a small amount of basil for garnish if desired.
Taste and adjust seasoning with additional salt and pepper if needed.
Optional: Sprinkle individual servings with a small amount of grated Parmesan for added flavor, keeping in mind this will slightly increase the fat content.
Serve immediately, garnished with extra basil leaves. Enjoy your low-fat tomato risotto!
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 23.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2307 mg | 49% | |
*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.
