Low Fat Vegetable Risotto
Indulge in the creamy, satisfying goodness of this Low Fat Vegetable Risotto, a healthier take on the classic Italian dish. Bursting with vibrant flavors from fresh zucchini, carrots, baby spinach, and juicy cherry tomatoes, this recipe combines wholesome vegetables with tender arborio rice, creating a meal that's as nutritious as it is comforting. Infused with aromatic garlic, tangy lemon zest, and a hint of parmesan cheese, this risotto achieves a rich, creamy texture without heavy fats, making it perfect for lighter fare. With straightforward cooking techniques and warm vegetable stock for depth, this easy-to-follow recipe is ready in under an hour—ideal for a weeknight dinner that’s both elegant and nourishing. Serve it piping hot with a sprinkle of extra parmesan for a refined finish!
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Recipe Information
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 0.25 cup dry white wine (optional, can substitute with vegetable stock)
- 4 cups low-sodium vegetable stock, warmed
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon lemon zest
- 2 tablespoons parmesan cheese, finely grated
- 0.25 teaspoon black pepper, freshly ground
- salt, to taste
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes, until softened. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the arborio rice to the pan and stir to coat the grains with oil. Toast the rice for 2 minutes, stirring occasionally.
Pour in the white wine (if using) and stir constantly until the liquid is mostly absorbed. If not using wine, skip this step and proceed directly to adding vegetable stock.
Begin adding the warmed vegetable stock, one ladleful (about 1/2 cup) at a time. Stir gently and consistently, allowing the rice to absorb the liquid before adding more. Continue this process for about 20-25 minutes, or until the rice is tender but still has a slight bite.
When you have about 10 minutes of cooking time left, stir in the diced zucchini and carrot. Allow them to cook with the rice, ensuring they remain tender-crisp.
Once the rice is creamy and cooked through, stir in the baby spinach, cherry tomatoes, and lemon zest. Cook for an additional 2-3 minutes, just until the spinach wilts and the tomatoes soften slightly.
Remove the risotto from the heat and stir in the grated parmesan cheese. Season with freshly ground black pepper and salt to taste.
Divide the risotto into bowls and serve immediately. Garnish with additional parmesan, if desired.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 19.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2146 mg | 46% | |
*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.
