Low Sodium Spinach Risotto

Indulge in the creamy, comforting flavors of this Low Sodium Spinach Risotto, a heart-healthy twist on a classic Italian favorite. Made with Arborio rice lovingly cooked in warm, low-sodium vegetable broth, this dish achieves a velvety texture without sacrificing flavor. Fresh spinach adds vibrant color and a nutritional boost, while hints of garlic, lemon zest, and optional Parmesan cheese create layers of rich and tangy complexity. With no added salt, this risotto is perfect for those seeking a wholesome yet satisfying meal. Serve it as a lighter main course or an elegant side dish, garnished with fresh parsley for a final touch of freshness. Ready in just 40 minutes, this low-sodium recipe proves that healthy eating can be both delicious and indulgent.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 cup Arborio rice
• 4 cups Low-sodium vegetable broth
• 0.25 cup Dry white wine (optional, can substitute an additional 1/4 cup broth)
• 4 cups Fresh spinach, roughly chopped
• 0.25 cup Grated Parmesan cheese (optional, omit for fully low-sodium)
• 0.5 teaspoon Freshly ground black pepper
• 1 teaspoon Lemon zest
• 1 tablespoon Fresh parsley, chopped (for garnish)

Directions

Step 1

In a medium saucepan, heat the low-sodium vegetable broth over low heat. Keep it warm but do not let it boil.

Step 2

In a large skillet or saucepan, heat the olive oil and unsalted butter over medium heat. Add the finely chopped onion and cook, stirring frequently, until it becomes translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 4

Add the Arborio rice to the skillet and stir well to coat the grains with the oil and butter mixture. Toast the rice for about 2-3 minutes, stirring constantly.

Step 5

If using, pour in the dry white wine and cook until it is mostly absorbed, about 2-3 minutes. If omitting the wine, proceed with adding the broth.

Step 6

Begin adding the warm vegetable broth one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladleful. Continue this process until the rice is tender but still has a slight bite, about 20-25 minutes.

Step 7

Stir in the chopped spinach during the last 5 minutes of cooking, allowing it to wilt and incorporate into the risotto.

Step 8

Once the rice is fully cooked and the mixture is creamy, remove the skillet from heat. Stir in the optional grated Parmesan cheese (if using), freshly ground black pepper, and lemon zest.

Step 9

Taste the risotto and adjust seasonings as needed. Although low-sodium, you can enhance the flavor with additional herbs or spices if desired.

Step 10

Portion the risotto into bowls, garnish with freshly chopped parsley, and serve warm.

Nutrition Facts

Serving size	(1683.4g)

Amount per serving	% Daily Value*
Calories	1091.6

Total Fat 58.2g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 66.7mg	0%
Sodium 1670.5mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 9.3g	0%
Total Sugars 10.1g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 1015.9mg	0%
Iron 8.2mg	0%
Potassium 2547.2mg	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: 49.7%

Protein: 14.0%

Carbs: 36.3%