Low Sodium Classic Italian Risotto
Indulge in the creamy elegance of this Low Sodium Classic Italian Risotto, designed for those seeking bold flavors without excess salt. This dish features perfectly cooked Arborio rice, infused with the subtle richness of low-sodium chicken or vegetable broth and a splash of dry white wine for depth. The fresh flavors of garlic, onion, parsley, and a hint of lemon zest elevate this classic risotto while a touch of unsalted butter and Parmesan cheese deliver that signature creaminess. Ideal for a heart-healthy diet, this recipe provides a gourmet experience with minimal sodium and maximum flavor, perfect for dinner parties or sophisticated weeknight meals. Ready in under an hour, it’s a comforting and wholesome dish packed with Italian charm!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Low sodium chicken or vegetable broth
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 Medium onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.75 cup Freshly grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Lemon zest
Instructions
Heat the low sodium chicken or vegetable broth in a saucepan over low heat. Keep it warm but not simmering while you prepare the risotto.
In a large, heavy-bottomed pan, melt 2 tablespoons of unsalted butter with the olive oil over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the Arborio rice, ensuring each grain is well coated with the butter and oil. Cook for 2-3 minutes until the edges of the rice become translucent.
Pour in the dry white wine and stir constantly until the wine is fully absorbed.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next. This process should take about 18-20 minutes.
When the rice is creamy and just cooked through, remove the pan from the heat.
Stir in the remaining tablespoon of butter, grated Parmesan cheese, fresh parsley, and lemon zest.
Season with freshly ground black pepper to taste.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2116 mg | 163% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 918 mg | 20% | |
*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.
