Low Fat Creamy Mushroom Risotto

Indulge guilt-free with this Low Fat Creamy Mushroom Risotto, a comforting yet lighter take on the classic Italian dish. Featuring velvety Arborio rice cooked to perfection in low-sodium vegetable broth, this recipe achieves its rich, creamy texture with just a touch of low-fat milk and a sprinkle of Parmesan cheese. Sautéed cremini mushrooms add an earthy depth, while fresh thyme and a hint of lemon zest brighten every bite. Perfect for busy weeknights or elegant dinners, this healthy risotto is ready in just 45 minutes and is packed with flavor while being mindful of your wellness goals. Try this easy, one-pan dish for a satisfying meal that doesn't skimp on indulgence.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Low-sodium vegetable broth
• 2 teaspoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 8 ounces Cremini mushrooms, sliced
• 0.5 cup Low-fat milk
• 0.25 cup Parmesan cheese, grated
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Lemon zest

Directions

Step 1

Heat the vegetable broth in a saucepan over low heat. Keep it warm, but do not boil.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.

Step 3

Add the minced garlic and sliced mushrooms to the skillet. Cook for about 7 minutes, or until the mushrooms are browned and have released their liquid.

Step 4

Stir in the Arborio rice and cook for 1-2 minutes to lightly toast the grains, stirring frequently.

Step 5

Reduce the heat to medium-low. Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture, stirring frequently. Allow the liquid to absorb before adding more broth. This process should take about 20 minutes.

Step 6

Once the rice is cooked to al dente (tender but with a slight bite) and creamy, stir in the low-fat milk and grated Parmesan cheese. Cook for an additional 2 minutes until the cheese has melted and incorporated smoothly into the risotto.

Step 7

Season the risotto with fresh thyme, salt, and black pepper. Stir in the lemon zest just before serving.

Step 8

Serve the risotto hot, garnished with extra fresh thyme and a sprinkle of Parmesan cheese if desired.

Nutrition Facts

Serving size	(1676.9g)

Amount per serving	% Daily Value*
Calories	817.2

Total Fat 37.9g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 29.6mg	0%
Sodium 2161.1mg	0%
Total Carbohydrate 94.8g	0%
Dietary Fiber 5.6g	0%
Total Sugars 19.0g
Protein 25.6g	0%

Vitamin D 73.1IU	0%
Calcium 482.4mg	0%
Iron 2.5mg	0%
Potassium 1792.8mg	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: 41.5%

Protein: 12.4%

Carbs: 46.1%