Low Fat Tomato Risotto

Savor the rich, comforting flavors of this Low Fat Tomato Risotto, a wholesome twist on a classic Italian favorite. Crafted with creamy Arborio rice, ripe tomatoes, and fragrant fresh basil, this dish delivers indulgent taste without the guilt. Using low-sodium vegetable broth and a touch of lemon zest for brightness, this risotto offers a heart-healthy combination that’s perfect for light yet satisfying meals. The cooking technique of gradually adding warm broth ensures a lusciously creamy texture while keeping fat content to a minimum. Optional Parmesan adds a hint of cheesy decadence, though the dish remains just as delightful without it. Ready in just 40 minutes, this low-fat, high-flavor recipe is a perfect addition to your collection of healthy, flavorful dinners. Serve steaming hot and garnish with fresh basil for a pop of color and aromatic appeal!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Low-sodium vegetable broth
• 3 medium (chopped) Ripe tomatoes
• 2 tablespoons Tomato paste (low sodium)
• 1 small (finely chopped) Onion
• 2 cloves (minced) Garlic
• 1 teaspoon Olive oil (extra virgin)
• 0.25 cup White wine (optional)
• 2 tablespoons (chopped) Fresh basil
• 1 teaspoon Dried oregano
• 2 tablespoons Parmesan cheese (grated, optional for garnish)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Lemon zest

Directions

Step 1

In a medium pot, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

Step 2

Heat a large, non-stick skillet or saucepan over medium heat. Add the olive oil, then sauté the onion for 2-3 minutes until softened.

Step 3

Add the garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

Stir in the Arborio rice and cook for 1-2 minutes toasting the grains slightly, which will enhance the flavor.

Step 5

Add the white wine (if using) and cook until the liquid is absorbed, stirring constantly.

Step 6

Mix in the tomato paste, chopped tomatoes, oregano, salt, and pepper. Stir well to combine.

Step 7

Begin adding the warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.

Step 8

Continue this process, stirring frequently, for about 18-20 minutes or until the rice is tender and creamy.

Step 9

Stir in the basil and lemon zest, reserving a small amount of basil for garnish if desired.

Step 10

Taste and adjust seasoning with additional salt and pepper if needed.

Step 11

Optional: Sprinkle individual servings with a small amount of grated Parmesan for added flavor, keeping in mind this will slightly increase the fat content.

Step 12

Serve immediately, garnished with extra basil leaves. Enjoy your low-fat tomato risotto!

Nutrition Facts

Serving size	(1759.0g)

Amount per serving	% Daily Value*
Calories	607.8

Total Fat 9.2g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 6mg	0%
Sodium 1339.0mg	0%
Total Carbohydrate 105.7g	0%
Dietary Fiber 9.8g	0%
Total Sugars 23.3g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 285.9mg	0%
Iron 4.3mg	0%
Potassium 2306.9mg	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: 14.6%

Protein: 11.0%

Carbs: 74.4%