Low Sodium Spinach Risotto
Elevate your weeknight menu with this Low Sodium Spinach Risotto, a creamy and wholesome dish that's perfect for those watching their sodium intake without compromising on flavor. Made with Arborio rice, tender spinach, and a splash of dry white wine for added depth, this recipe creates a luxurious texture with simple ingredients like low-sodium vegetable broth and garlic-infused olive oil. The bright pop of lemon zest and a garnish of fresh parsley bring balance and vibrancy to every bite. Ready in under 40 minutes, this risotto is ideal for a satisfying vegetarian meal or an elegant side dish. Whether you choose to add a sprinkle of Parmesan or keep it entirely low-sodium, this recipe delivers delightful flavor with every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Arborio rice
- 4 cups Low-sodium vegetable broth
- 0.25 cup Dry white wine (optional, can substitute an additional 1/4 cup broth)
- 4 cups Fresh spinach, roughly chopped
- 0.25 cup Grated Parmesan cheese (optional, omit for fully low-sodium)
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
In a medium saucepan, heat the low-sodium vegetable broth over low heat. Keep it warm but do not let it boil.
In a large skillet or saucepan, heat the olive oil and unsalted butter over medium heat. Add the finely chopped onion and cook, stirring frequently, until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the Arborio rice to the skillet and stir well to coat the grains with the oil and butter mixture. Toast the rice for about 2-3 minutes, stirring constantly.
If using, pour in the dry white wine and cook until it is mostly absorbed, about 2-3 minutes. If omitting the wine, proceed with adding the broth.
Begin adding the warm vegetable broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladleful. Continue this process until the rice is tender but still has a slight bite, about 20-25 minutes.
Stir in the chopped spinach during the last 5 minutes of cooking, allowing it to wilt and incorporate into the risotto.
Once the rice is fully cooked and the mixture is creamy, remove the skillet from heat. Stir in the optional grated Parmesan cheese (if using), freshly ground black pepper, and lemon zest.
Taste the risotto and adjust seasonings as needed. Although low-sodium, you can enhance the flavor with additional herbs or spices if desired.
Portion the risotto into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2547 mg | 54% | |
*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.
