Low Sodium Creamy Parmesan Risotto

Indulge in the velvety goodness of Low Sodium Creamy Parmesan Risotto, a heart-healthy twist on the classic Italian dish that doesn’t compromise on flavor. Made with Arborio rice and a delicate blend of low-sodium chicken broth and water, this recipe creates an irresistibly creamy texture without the excess salt. Aromatic garlic, sautéed onion, and dry white wine elevate the dish, while freshly grated Parmesan cheese adds a rich, nutty finish. Topped with a sprinkle of fresh parsley, this risotto is perfect for a comforting weeknight dinner or as a refined side dish. With just 10 minutes of prep time and a no-fuss cooking method, you’ll enjoy a restaurant-quality meal at home that’s both satisfying and mindful of your sodium intake.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Low-sodium chicken broth
• 2 cups Water
• 2 tablespoons Unsalted butter
• 1 tablespoon Extra-virgin olive oil
• 1 Small onion, finely chopped
• 2 Garlic cloves, minced
• 0.5 cup Dry white wine
• 0.25 teaspoon Freshly ground black pepper
• 0.75 cup Grated Parmesan cheese
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

In a medium saucepan, combine the low-sodium chicken broth and water. Heat gently over medium heat until warmed. Keep the broth mixture warm on the burner as you prepare the risotto.

Step 2

In a large skillet or risotto pan, melt 1 tablespoon of the unsalted butter with the olive oil over medium heat.

Step 3

Add the finely chopped onion to the skillet and sauté for about 5 minutes, stirring frequently, until the onion is translucent.

Step 4

Add the minced garlic to the pan and cook for an additional 1 minute, or until fragrant.

Step 5

Stir the Arborio rice into the onion and garlic mixture, ensuring the rice is well-coated with the oil and butter. Cook for about 2 minutes, until the edges of the rice start to look translucent.

Step 6

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

Step 7

Begin adding the warm broth mixture to the rice, about 1/2 cup at a time. Stir frequently, allowing each addition of broth to be absorbed before adding the next. This process will take about 20 minutes.

Step 8

Once the rice is tender and creamy but still has a slight bite, reduce the heat to low and stir in the remaining tablespoon of unsalted butter, grated Parmesan cheese, and freshly ground black pepper. Mix until the butter and cheese are fully incorporated and the risotto is creamy.

Step 9

Remove from heat, add the chopped parsley, and stir to combine. Taste and adjust the seasoning if needed, though generally no added salt is necessary due to the natural saltiness of the Parmesan.

Step 10

Serve the creamy Parmesan risotto immediately while hot and enjoy.

Nutrition Facts

Serving size	(2096.4g)

Amount per serving	% Daily Value*
Calories	1169.2

Total Fat 59.0g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 0g
Cholesterol 122mg	0%
Sodium 1365.2mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 4.8g	0%
Total Sugars 9.8g
Protein 42.7g	0%

Vitamin D 0IU	0%
Calcium 898.8mg	0%
Iron 5.0mg	0%
Potassium 879.9mg	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: 47.5%

Protein: 15.3%

Carbs: 37.3%