Low Sodium Creamy Mushroom Risotto
Indulge in the luxurious creaminess of Low Sodium Creamy Mushroom Risotto, a guilt-free twist on a classic Italian favorite. Crafted with tender Arborio rice and earthy cremini mushrooms, this dish is infused with fresh thyme, parsley, and a delicate hint of white wine for a fragrant depth of flavor. Using low sodium vegetable broth and unsalted butter ensures a lighter, heart-healthy option without sacrificing the signature creamy texture. Perfectly balanced with a sprinkle of Parmesan cheese and freshly cracked black pepper, this risotto is a comforting dinner choice that’s both satisfying and mindful. Ready in under an hour, it's ideal for impressing guests or savoring a cozy night in. Pair this low-sodium mushroom risotto with a crisp salad or roasted vegetables for a complete meal that's as nutritious as it is irresistible.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 4 cups Low sodium vegetable broth
- 0.5 cup White wine
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium saucepan, heat the low sodium vegetable broth over low heat. Keep warm.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the finely chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 3-4 minutes.
Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
Add the remaining tablespoon of olive oil and stir in the Arborio rice, letting it toast lightly for 2-3 minutes until the edges look translucent.
Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.
Begin to add the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next, which should take about 18-20 minutes until the rice is tender but still has a slight bite to it.
Stir in the remaining 1 tablespoon of unsalted butter, grated Parmesan cheese, black pepper, and fresh thyme leaves until everything is well combined and creamy in texture.
Taste and adjust seasoning if needed, bearing in mind to keep sodium low. Remember that the Parmesan cheese adds a salty touch.
Remove from heat and garnish with chopped fresh parsley before serving warm.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 14.8 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 594 mg | 46% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1994 mg | 42% | |
*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.
