Low Sodium Mushroom Risotto

Indulge in the creamy comfort of Low Sodium Mushroom Risotto, a healthier twist on the classic Italian dish that doesn’t skimp on flavor. This recipe combines tender Arborio rice with the earthy richness of sautéed mushrooms, infused with aromatic thyme, garlic, and a splash of dry white wine. Simmered to perfection in low sodium vegetable broth, this risotto achieves its signature velvety texture while remaining mindful of sodium intake. Finished with a touch of unsalted butter, Parmesan cheese, and fresh parsley, it’s an elegant yet wholesome dish ideal for dinner parties or cozy weeknight meals. Serve it as a satisfying vegetarian entrée or a hearty side dish, and enjoy a meal that's both nutritious and indulgent.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 10 ounces Mushrooms, sliced (preferably cremini or white button)
• 4 cups Low sodium vegetable broth
• 0.5 cup Dry white wine
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Unsalted butter
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Black pepper, freshly ground
• 1 teaspoon Thyme leaves, fresh

Directions

Step 1

Warm the low sodium vegetable broth in a small saucepan over low heat.

Step 2

In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until they are browned and tender, about 5-7 minutes. Remove mushrooms from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil and the chopped onion. Sauté until the onion is translucent, approximately 5 minutes.

Step 4

Add minced garlic to the onion and cook for an additional minute until fragrant.

Step 5

Stir in the Arborio rice, ensuring each grain is lightly coated with the oil. Sauté for about 2 minutes until the edges of the rice look translucent.

Step 6

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

Step 7

Begin adding the warm low sodium vegetable broth, one ladle at a time, to the rice. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

Step 8

Once the rice is cooked, reduce the heat to low and stir in the mushrooms, grated Parmesan cheese, unsalted butter, and fresh thyme. Mix until the cheese and butter are fully melted and the risotto is creamy.

Step 9

Season the risotto with freshly ground black pepper to taste. Mix in the chopped parsley just before serving.

Step 10

Serve immediately, garnishing with additional Parmesan cheese or parsley, if desired.

Nutrition Facts

Serving size	(1882.9g)

Amount per serving	% Daily Value*
Calories	1281.1

Total Fat 65.9g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102mg	0%
Sodium 1278.7mg	0%
Total Carbohydrate 122.4g	0%
Dietary Fiber 6.7g	0%
Total Sugars 15.9g
Protein 38.4g	0%

Vitamin D 28.3IU	0%
Calcium 591.9mg	0%
Iron 4.5mg	0%
Potassium 2166.3mg	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: 48.0%

Protein: 12.4%

Carbs: 39.6%