Mediterranean Diet Mushroom Risotto
Dive into the creamy, flavor-packed delight of Mediterranean Diet Mushroom Risotto, a wholesome twist on the classic Italian dish. This recipe highlights the earthy richness of cremini mushrooms, balanced with the bright zest of lemon and the herbal freshness of thyme. Cooked in heart-healthy extra virgin olive oil and low-sodium vegetable broth, it embodies the Mediterranean diet’s focus on nutritious ingredients. Arborio rice creates a luxuriously creamy texture, while a touch of grated Parmesan adds a savory depth to every bite. Perfectly portioned for four and ready in just 45 minutes, this dish is a showstopper for busy weeknight dinners or an elegant plant-forward main course. Garnished with fresh parsley and a wedge of lemon, it’s as stunning to present as it is delicious to savor. Whether you’re looking for a vegetarian recipe, a Mediterranean diet favorite, or a healthy spin on comfort food, this risotto is sure to please.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Low-sodium vegetable broth
- 8 ounces Cremini mushrooms, sliced
- 1 tablespoon Thyme, fresh and chopped
- 1 teaspoon Lemon zest
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for garnish)
Instructions
In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the pan and cook until they are softened and any liquid has evaporated, about 5 minutes.
Stir in the arborio rice and cook for 1-2 minutes to lightly toast the grains.
Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes.
Once the rice is tender and creamy, stir in the fresh thyme, lemon zest, salt, and black pepper.
Remove the pan from heat and gently stir in the grated Parmesan cheese.
Serve the risotto immediately, garnished with freshly chopped parsley and a lemon wedge on the side for an added citrus touch.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 600 mg | 46% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2072 mg | 44% | |
*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.
