Low Sodium Mushroom Risotto
Indulge in the creamy decadence of this Low Sodium Mushroom Risotto, a perfect harmony of earthy flavors and gourmet simplicity. Featuring Arborio rice, tender cremini or white button mushrooms, and fresh herbs like thyme and parsley, this dish provides all the richness of traditional risotto while prioritizing heart-healthy, low sodium ingredients. A splash of dry white wine and a gentle simmer in low sodium vegetable broth create the signature velvety texture, complemented by Parmesan cheese and unsalted butter for a luxurious finish. Sautéed garlic and onion infuse the dish with aromatic depth, while black pepper adds just the right touch of seasoning. Easy to prepare in under an hour, this risotto is ideal for a comforting weeknight meal or an elegant dinner party centerpiece. Perfect for those seeking a healthier twist on a classic favorite, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 10 ounces Mushrooms, sliced (preferably cremini or white button)
- 4 cups Low sodium vegetable broth
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped
- to taste Black pepper, freshly ground
- 1 teaspoon Thyme leaves, fresh
Instructions
Warm the low sodium vegetable broth in a small saucepan over low heat.
In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until they are browned and tender, about 5-7 minutes. Remove mushrooms from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and the chopped onion. Sauté until the onion is translucent, approximately 5 minutes.
Add minced garlic to the onion and cook for an additional minute until fragrant.
Stir in the Arborio rice, ensuring each grain is lightly coated with the oil. Sauté for about 2 minutes until the edges of the rice look translucent.
Pour in the dry white wine and cook, stirring constantly, until the wine is nearly all absorbed by the rice.
Begin adding the warm low sodium vegetable broth, one ladle at a time, to the rice. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Once the rice is cooked, reduce the heat to low and stir in the mushrooms, grated Parmesan cheese, unsalted butter, and fresh thyme. Mix until the cheese and butter are fully melted and the risotto is creamy.
Season the risotto with freshly ground black pepper to taste. Mix in the chopped parsley just before serving.
Serve immediately, garnishing with additional Parmesan cheese or parsley, if desired.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 15.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 592 mg | 46% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2166 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.
