Low Fat Mushroom Risotto

Elevate your weeknight dinners with this comforting yet guilt-free Low Fat Mushroom Risotto, a creamy Italian classic reimagined for health-conscious food lovers. Made with hearty Arborio rice, umami-rich button mushrooms, and a splash of dry white wine, this dish delivers indulgent flavor without unnecessary calories. The magic lies in the gradual addition of warm, low-sodium vegetable broth, creating that signature velvety texture while keeping the risotto light. A touch of Parmesan cheese lends just the right amount of richness, balanced by fresh parsley for a burst of color and freshness. Ready in just 45 minutes, this one-pan recipe is perfect for busy households seeking a wholesome and satisfying vegetarian main course. Serve it piping hot for an unforgettable meal that’s as nourishing as it is delicious!

Nutriscore Rating: 75/100

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
• 1 cup Water
• 1 tablespoon Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 8 ounces Button mushrooms, sliced
• 0.5 cup Dry white wine
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a medium saucepan, combine the vegetable broth and water, and bring to a simmer over medium heat. Reduce heat to low to keep it warm.

Step 2

In a large, nonstick skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until the onion is translucent.

Step 3

Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5 minutes, until the mushrooms are tender and have released their moisture.

Step 4

Stir in the Arborio rice, ensuring each grain is coated with the olive oil. Toast the rice, stirring frequently, for about 2 minutes.

Step 5

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

Step 6

Add a ladleful (about 1/2 cup) of the warm broth mixture to the rice, stirring constantly until the liquid is almost absorbed. Continue to add the broth, one ladleful at a time, waiting for it to be nearly absorbed before adding more. Repeat this process for 18-20 minutes until the rice is creamy and al dente.

Step 7

Once the rice is cooked to your liking, remove the skillet from heat. Stir in the salt, black pepper, and Parmesan cheese until the cheese is melted and well combined.

Step 8

Garnish with fresh parsley before serving.

Step 9

Serve the risotto immediately for the best texture and flavor.

Nutrition Facts

Serving size	(2004.8g)

Amount per serving	% Daily Value*
Calories	856.9

Total Fat 21.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 20mg	0%
Sodium 1528.6mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 6.8g	0%
Total Sugars 14.8g
Protein 28.3g	0%

Vitamin D 22.7IU	0%
Calcium 374.1mg	0%
Iron 4.1mg	0%
Potassium 1971.7mg	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: 24.7%

Protein: 14.3%

Carbs: 60.9%