Low Sodium Tomato Risotto
Indulge in the creamy, comforting flavors of Low Sodium Tomato Risotto—an irresistible dish that prioritizes heart-healthy ingredients without compromising taste. This recipe transforms Arborio rice into a velvety risotto, simmered with low-sodium vegetable broth, no-salt-added diced tomatoes, and a hint of tomato paste for a bold, tangy flavor. A touch of fresh basil and optional lemon zest elevate the dish with vibrant aromas and a delightful brightness. Perfect for those seeking a low-sodium option, this risotto is easy to prepare and customizable, making it ideal for weeknight dinners or special occasions. Pair it with seasonal greens or enjoy it on its own for a wholesome, satisfying meal. Whether you’re a risotto enthusiast or new to the world of creamy Italian rice dishes, this recipe is a must-try for a balanced and flavorful dining experience.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Low sodium vegetable broth
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small Yellow onion, finely diced
- 1 large Garlic clove, minced
- 1 cup No-salt-added canned diced tomatoes
- 2 tablespoons Tomato paste (low sodium)
- 0.25 cup White wine (optional, for deglazing)
- 0.25 cup Parmesan cheese, grated (optional, for garnish)
- 2 tablespoons Fresh basil leaves, chopped
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Lemon zest (optional, for brightness)
Instructions
In a medium saucepan, heat the low sodium vegetable broth over low heat. Keep the broth warm, but do not allow it to boil.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and butter over medium heat.
Add the finely diced onion and cook for 3-4 minutes, stirring frequently, until the onion is soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Add the Arborio rice to the pan and stir well to coat all grains with the oil and butter. Toast the rice for about 1-2 minutes, stirring constantly.
If using white wine, pour it into the pan and stir well. Allow the wine to deglaze the pan and cook until mostly absorbed.
Add the tomato paste and no-salt-added diced tomatoes to the pan. Stir well to combine with the rice.
Begin adding the warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently to allow the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender but still slightly firm to the bite.
Once the risotto has reached the desired consistency, stir in the lemon zest (if using) and ground black pepper. Adjust seasoning if needed, but avoid adding salt to maintain the low-sodium profile.
Remove from heat and let the risotto rest for 2-3 minutes. If desired, stir in a small amount of grated Parmesan cheese for an extra layer of flavor.
Serve the risotto hot, garnished with freshly chopped basil leaves and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 19.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 813 mg | 63% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1792 mg | 38% | |
*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.
