Mediterranean Diet Classic Italian Risotto
Savor the timeless elegance of Mediterranean Diet Classic Italian Risotto, a dish that bridges the richness of Italian cooking with heart-healthy principles. Featuring creamy Arborio rice delicately cooked with olive oil, vegetable stock, and a splash of dry white wine, this risotto is a symphony of flavors and textures. Infused with aromatic garlic, onion, and fresh parsley, it's crowned with vibrant cherry tomatoes and a hint of zesty lemon for a refreshing twist. The addition of Parmesan cheese delivers indulgent creaminess, while every bite is balanced with wholesome Mediterranean ingredients. Perfect for a cozy dinner or a refined gathering, this risotto is easy to make, ready in just 40 minutes, and ideal for those seeking a satisfying, nutrient-packed meal. Keywords: Mediterranean Diet risotto, classic Italian risotto, healthy risotto recipe, Arborio rice risotto.
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 2 tablespoons Olive oil
- 1 whole Small onion
- 2 whole Garlic cloves
- 125 milliliters Dry white wine
- 1 liter Vegetable stock
- 100 grams Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 200 grams Cherry tomatoes
- 1 teaspoon Lemon zest
Instructions
Begin by finely chopping the small onion and garlic cloves.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the Arborio rice to the pan, stirring continuously until the rice is well coated in oil and slightly toasted, about 2 minutes.
Pour in the dry white wine and cook, stirring constantly until the wine has been absorbed by the rice.
Gradually add the vegetable stock, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle of stock.
Continue this process for about 20 minutes or until the rice is cooked to a tender yet al dente texture. It should be creamy and slightly firm to the bite.
Once the rice is cooked, add the grated Parmesan cheese, salt, and black pepper. Stir well to combine.
Halve the cherry tomatoes and fold into the risotto, allowing them to warm through for about 2 minutes.
Remove from heat and stir in the fresh parsley and lemon zest for a refreshing finish.
Serve hot with additional freshly grated Parmesan cheese and a sprinkle of parsley if desired.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 24.8 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1140 mg | 88% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2656 mg | 57% | |
*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.
