Heart-Healthy Mushroom Risotto

Indulge in the creamy, comforting flavors of this Heart-Healthy Mushroom Risotto, a nourishing twist on a classic dish that's perfect for any occasion. Made with wholesome brown arborio rice, this recipe swaps traditional butter with heart-friendly extra virgin olive oil and uses a fragrant low-sodium vegetable broth to keep it light yet satisfying. Fresh mushrooms like cremini or baby bella add a rich, earthy depth, while aromatic herbs like thyme and parsley elevate the taste to gourmet levels. A splash of dry white wine and a touch of grated Parmesan cheese create the perfect creaminess without overindulgence. This risotto is not only delicious but also a mindful choice for those prioritizing heart health—ideal for a cozy dinner or a sophisticated side dish.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup brown arborio rice
• 4 cups low-sodium vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or baby bella)
• 0.5 cup dry white wine
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 0.25 cup grated parmesan cheese
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt

Directions

Step 1

In a medium saucepan, bring the low-sodium vegetable broth to a simmer over low heat. Keep the broth warm while you prepare the risotto.

Step 2

In a large pan, heat 1 tablespoon of the extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the sliced mushrooms to the pan and cook, stirring often, until the mushrooms are soft and lightly browned, about 5 minutes.

Step 4

Stir in the brown arborio rice and toast for 2 minutes, ensuring the rice is well coated with the olive oil.

Step 5

Pour in the dry white wine, and cook while stirring until the wine is fully absorbed by the rice.

Step 6

Using a ladle, add one cup of the warm vegetable broth to the rice and stir constantly until the broth is almost completely absorbed.

Step 7

Continue adding the broth, one cup at a time, stirring continuously, and allowing the liquid to be absorbed before adding more. This process will take about 35-40 minutes or until the rice is creamy and cooked through.

Step 8

Once the rice is cooked, remove the pan from heat, and stir in the remaining tablespoon of olive oil, chopped fresh thyme, chopped fresh parsley, grated parmesan cheese, ground black pepper, and salt. Mix well until the cheese is fully melted and the risotto is creamy.

Step 9

Serve the risotto warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1681.3g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 40.2g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat g
Cholesterol 20mg	0%
Sodium 1528.2mg	0%
Total Carbohydrate 188.1g	0%
Dietary Fiber 12.3g	0%
Total Sugars 15.9g
Protein 31.8g	0%

Vitamin D 22.7IU	0%
Calcium 376.0mg	0%
Iron 5.6mg	0%
Potassium 2403.0mg	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: 29.1%

Protein: 10.2%

Carbs: 60.6%