Low Fat Vegetable Risotto

Indulge in the creamy goodness of this Low Fat Vegetable Risotto, a lighter twist on the classic Italian favorite. Packed with vibrant vegetables like zucchini, carrots, spinach, and cherry tomatoes, this comforting dish combines wholesome ingredients with rich flavors, all while keeping it heart-healthy. Arborio rice is lovingly simmered with warm vegetable stock, creating a perfectly silky texture without the need for excess butter or cream. A touch of lemon zest adds brightness, while a sprinkle of parmesan cheese provides just the right amount of indulgence. Ready in under 45 minutes, this one-pan vegetarian meal is ideal for weeknight dinners or casual gatherings. Low in fat but big on flavor, this risotto is proof that healthy and delicious can go hand in hand.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 0.25 cup dry white wine (optional, can substitute with vegetable stock)
• 4 cups low-sodium vegetable stock, warmed
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 teaspoon lemon zest
• 2 tablespoons parmesan cheese, finely grated
• 0.25 teaspoon black pepper, freshly ground
• 0 salt, to taste

Directions

Step 1

Heat the olive oil in a large, deep skillet or saucepan over medium heat.

Step 2

Add the chopped onion and sauté for 2-3 minutes, until softened. Stir in the minced garlic and cook for another minute, being careful not to let it burn.

Step 3

Add the arborio rice to the pan and stir to coat the grains with oil. Toast the rice for 2 minutes, stirring occasionally.

Step 4

Pour in the white wine (if using) and stir constantly until the liquid is mostly absorbed. If not using wine, skip this step and proceed directly to adding vegetable stock.

Step 5

Begin adding the warmed vegetable stock, one ladleful (about 1/2 cup) at a time. Stir gently and consistently, allowing the rice to absorb the liquid before adding more. Continue this process for about 20-25 minutes, or until the rice is tender but still has a slight bite.

Step 6

When you have about 10 minutes of cooking time left, stir in the diced zucchini and carrot. Allow them to cook with the rice, ensuring they remain tender-crisp.

Step 7

Once the rice is creamy and cooked through, stir in the baby spinach, cherry tomatoes, and lemon zest. Cook for an additional 2-3 minutes, just until the spinach wilts and the tomatoes soften slightly.

Step 8

Remove the risotto from the heat and stir in the grated parmesan cheese. Season with freshly ground black pepper and salt to taste.

Step 9

Divide the risotto into bowls and serve immediately. Garnish with additional parmesan, if desired.

Nutrition Facts

Serving size	(1818.0g)

Amount per serving	% Daily Value*
Calories	687.1

Total Fat 18.6g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 8mg	0%
Sodium 1209.3mg	0%
Total Carbohydrate 102.4g	0%
Dietary Fiber 11.9g	0%
Total Sugars 19.7g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 337.0mg	0%
Iron 5.0mg	0%
Potassium 2146.4mg	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: 25.8%

Protein: 11.0%

Carbs: 63.2%