Heart-Healthy Creamy Mushroom Risotto

Indulge in the comforting flavors of our Heart-Healthy Creamy Mushroom Risotto, a lighter twist on the classic Italian favorite. This wholesome recipe combines creamy Arborio rice with an earthy blend of cremini and shiitake mushrooms, complemented by fragrant garlic, fresh thyme, and a bright pop of lemon zest. Cooked in low-sodium vegetable broth and enriched with heart-friendly olive oil, this risotto is as nutritious as it is delicious. A touch of Parmesan cheese adds just the right amount of indulgence without overpowering its health-conscious mission. Perfect for weeknight dinners or elegant gatherings, this recipe offers a creamy, gourmet experience that’s easy to achieve at home. Serve it piping hot, garnished with fresh parsley for a dish that’s both vibrant and satisfying.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Low-sodium vegetable broth
• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 10 ounces, sliced Mixed mushrooms (such as cremini and shiitake)
• 1 teaspoon, chopped Fresh thyme
• 2 tablespoons, chopped Fresh parsley
• 1 teaspoon Lemon zest
• 0.5 cup, finely grated Parmesan cheese
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.

Step 2

In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Add the sliced mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are tender and any liquid released by the mushrooms has evaporated.

Step 5

Stir in the Arborio rice and fresh thyme, coating the rice thoroughly with the oil and allowing it to toast slightly for about 2 minutes.

Step 6

Reduce the heat to medium-low and add a ladleful (about 1/2 cup) of the warm vegetable broth to the rice, stirring constantly until the liquid is mostly absorbed.

Step 7

Continue adding the broth one ladleful at a time, stirring frequently and adding more broth only when the previous addition is nearly absorbed. This process should take about 20 to 25 minutes, during which time the rice should become creamy and al dente.

Step 8

Once all the broth is absorbed and the rice is cooked to a creamy consistency, remove the skillet from heat.

Step 9

Stir in the Parmesan cheese until melted and well-incorporated. Add the lemon zest, fresh parsley, ground black pepper, and salt. Adjust seasoning to taste.

Step 10

Serve the risotto immediately, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(1792.7g)

Amount per serving	% Daily Value*
Calories	1047.3

Total Fat 44.4g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 44.5mg	0%
Sodium 1500.2mg	0%
Total Carbohydrate 127.6g	0%
Dietary Fiber 7.2g	0%
Total Sugars 14.4g
Protein 33.3g	0%

Vitamin D 19.8IU	0%
Calcium 590.6mg	0%
Iron 3.7mg	0%
Potassium 2170.2mg	0%

*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.

Source of Calories

Fat: 38.3%

Protein: 12.8%

Carbs: 48.9%