Low Fat Creamy Parmesan Risotto

Indulge in the comforting elegance of this Low Fat Creamy Parmesan Risotto, a lighter take on the classic Italian favorite. Made with creamy Arborio rice and simmered in a blend of low-sodium chicken broth and dry white wine, this dish offers rich flavor without the guilt. The addition of low-fat milk and just the right amount of grated Parmesan cheese creates a luxurious texture, while fresh parsley and a hint of lemon zest add a bright, refreshing finish. Perfectly balanced with sautéed onions and a touch of garlic, this risotto is as nutritious as it is satisfying. Ready in just 40 minutes and ideal for weeknight dinners or special occasions alike, this low-fat Parmesan risotto is guaranteed to impress your taste buds while staying waistline-friendly.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Low-sodium chicken broth
• 0.5 cups Dry white wine
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Olive oil
• 0.5 cup Low-fat milk
• 0.5 cup Grated Parmesan cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley
• 1 teaspoon Lemon zest

Directions

Step 1

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

Step 2

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 3

Add the garlic to the pot and sauté for an additional 1 minute until fragrant.

Step 4

Stir in the Arborio rice, ensuring that each grain is well-coated with the oil. Toast the rice for about 2 minutes, stirring constantly.

Step 5

Add the white wine and cook until it is fully absorbed by the rice, stirring constantly.

Step 6

Begin adding the warm chicken broth to the rice, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful.

Step 7

Continue this process until the rice is creamy and tender, about 18-20 minutes. You may not need all the broth.

Step 8

Once the rice is cooked and creamy, stir in the low-fat milk and allow it to warm through for about 1-2 minutes.

Step 9

Remove the pot from heat and gently fold in the grated Parmesan cheese. Stir until fully melted and the risotto is creamy.

Step 10

Season the risotto with salt and black pepper to taste.

Step 11

Serve the risotto garnished with chopped fresh parsley and lemon zest for a refreshing finish.

Nutrition Facts

Serving size	(1592.6g)

Amount per serving	% Daily Value*
Calories	824.4

Total Fat 31.4g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 49.6mg	0%
Sodium 2223.7mg	0%
Total Carbohydrate 83.4g	0%
Dietary Fiber 3.9g	0%
Total Sugars 15.9g
Protein 35.1g	0%

Vitamin D 50.4IU	0%
Calcium 703.8mg	0%
Iron 2.4mg	0%
Potassium 523.5mg	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: 37.4%

Protein: 18.6%

Carbs: 44.1%