Low Sodium Creamy Parmesan Risotto
Indulge in the ultimate comfort food made heart-healthier with this Low Sodium Creamy Parmesan Risotto. This irresistible dish features tender Arborio rice slowly cooked to perfection in a warm, low-sodium chicken broth, ensuring every bite is rich, hearty, and packed with flavor. A splash of dry white wine, savory garlic, and sautéed onions infuse the risotto with aromatic depth, while unsalted butter and freshly grated Parmesan cheese create a luxurious, creamy texture without relying on excess salt. Finished with a sprinkle of fresh parsley for a vibrant, herbaceous note, this easy-to-follow recipe is a perfect dinner option for anyone looking to enjoy a classic Italian favorite with a low-sodium twist. Ready in just 40 minutes and ideal for four servings, it’s a wholesome dish that lets you savor every bite guilt-free.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Low-sodium chicken broth
- 2 cups Water
- 2 tablespoons Unsalted butter
- 1 tablespoon Extra-virgin olive oil
- 1 Small onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.25 teaspoon Freshly ground black pepper
- 0.75 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
Instructions
In a medium saucepan, combine the low-sodium chicken broth and water. Heat gently over medium heat until warmed. Keep the broth mixture warm on the burner as you prepare the risotto.
In a large skillet or risotto pan, melt 1 tablespoon of the unsalted butter with the olive oil over medium heat.
Add the finely chopped onion to the skillet and sauté for about 5 minutes, stirring frequently, until the onion is translucent.
Add the minced garlic to the pan and cook for an additional 1 minute, or until fragrant.
Stir the Arborio rice into the onion and garlic mixture, ensuring the rice is well-coated with the oil and butter. Cook for about 2 minutes, until the edges of the rice start to look translucent.
Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
Begin adding the warm broth mixture to the rice, about 1/2 cup at a time. Stir frequently, allowing each addition of broth to be absorbed before adding the next. This process will take about 20 minutes.
Once the rice is tender and creamy but still has a slight bite, reduce the heat to low and stir in the remaining tablespoon of unsalted butter, grated Parmesan cheese, and freshly ground black pepper. Mix until the butter and cheese are fully incorporated and the risotto is creamy.
Remove from heat, add the chopped parsley, and stir to combine. Taste and adjust the seasoning if needed, though generally no added salt is necessary due to the natural saltiness of the Parmesan.
Serve the creamy Parmesan risotto immediately while hot and enjoy.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.8 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 899 mg | 69% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 880 mg | 19% | |
*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.
