Low Sodium Vegetable Risotto
Elevate your weeknight dinners with this Low Sodium Vegetable Risotto, a wholesome and flavorful twist on the classic Italian dish. Perfect for heart-healthy eating or those watching their salt intake, this recipe uses Arborio rice simmered in unsalted vegetable broth to achieve the signature creamy texture without added sodium. Packed with vibrant, nutrient-rich vegetables like carrots, zucchini, mushrooms, and fresh spinach, it’s a colorful feast for both the eyes and palate. A touch of fresh parsley, thyme, and lemon zest infuses bright, aromatic notes, while an optional splash of white wine adds depth to the dish. Ready in just 45 minutes, this risotto is great for a comforting yet light meal that’s as nutritious as it is delicious. Whether you’re serving it as a main course or alongside your favorite protein, this low sodium risotto guarantees satisfaction in every bite.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 tablespoons Olive oil
- 4 cups Unsalted vegetable broth
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Carrots, diced
- 1 cup Zucchini, diced
- 1 cup Mushrooms, sliced
- 2 cups Fresh spinach
- 0.5 cup White wine (optional)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Lemon zest
- Ground black pepper (optional, as desired)
Instructions
Heat the vegetable broth in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the Arborio rice and stir to coat the grains with oil. Toast the rice for 2-3 minutes until the edges look slightly translucent.
Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable broth one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes.
After about 10 minutes of cooking the rice, stir in the diced carrots and mushrooms so they start to soften.
At the 15-minute mark, add the zucchini and continue adding broth as needed to cook the rice.
When the rice is creamy and cooked but still slightly al dente, stir in the fresh spinach, chopped parsley, thyme leaves, and lemon zest.
Cook for 2-3 minutes more, stirring gently, until the spinach is wilted and well incorporated.
Season with freshly ground black pepper to taste, if desired.
Remove from heat, cover, and let sit for 2 minutes before serving.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2152 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.
