Low Sodium Tomato Risotto

Indulge in the rich, creamy goodness of Low Sodium Tomato Risotto, a heart-healthy twist on the classic Italian dish. Perfectly cooked Arborio rice is infused with the robust flavors of no-salt-added diced tomatoes, low-sodium vegetable broth, and a hint of garlic, creating a luscious dish that's big on flavor and light on sodium. This recipe uses olive oil and unsalted butter for depth of flavor and lets fresh basil and optional lemon zest add a bright, aromatic finish. Whether you're looking for a comforting weeknight dinner or an elegant side dish, this risotto offers a guilt-free indulgence that's ready in just 40 minutes. Pair it with a simple salad or enjoy it as is, topped with a sprinkle of Parmesan and extra herbs.

Nutriscore Rating: 73/100

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
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 small Yellow onion, finely diced
• 1 large Garlic clove, minced
• 1 cup No-salt-added canned diced tomatoes
• 2 tablespoons Tomato paste (low sodium)
• 0.25 cup White wine (optional, for deglazing)
• 0.25 cup Parmesan cheese, grated (optional, for garnish)
• 2 tablespoons Fresh basil leaves, chopped
• 0.25 teaspoon Ground black pepper
• 0.5 teaspoon Lemon zest (optional, for brightness)

Directions

Step 1

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

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and butter over medium heat.

Step 3

Add the finely diced onion and cook for 3-4 minutes, stirring frequently, until the onion is soft and translucent.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 5

Add the Arborio rice to the pan and stir well to coat all grains with the oil and butter. Toast the rice for about 1-2 minutes, stirring constantly.

Step 6

If using white wine, pour it into the pan and stir well. Allow the wine to deglaze the pan and cook until mostly absorbed.

Step 7

Add the tomato paste and no-salt-added diced tomatoes to the pan. Stir well to combine with the rice.

Step 8

Begin adding the warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently to allow the rice to absorb the liquid before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender but still slightly firm to the bite.

Step 9

Once the risotto has reached the desired consistency, stir in the lemon zest (if using) and ground black pepper. Adjust seasoning if needed, but avoid adding salt to maintain the low-sodium profile.

Step 10

Remove from heat and let the risotto rest for 2-3 minutes. If desired, stir in a small amount of grated Parmesan cheese for an extra layer of flavor.

Step 11

Serve the risotto hot, garnished with freshly chopped basil leaves and additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1699.7g)

Amount per serving	% Daily Value*
Calories	1098.1

Total Fat 58.0g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 66.7mg	0%
Sodium 1507.0mg	0%
Total Carbohydrate 100.3g	0%
Dietary Fiber 7.8g	0%
Total Sugars 19.6g
Protein 36.5g	0%

Vitamin D 23.8IU	0%
Calcium 813.0mg	0%
Iron 4.8mg	0%
Potassium 1791.5mg	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: 48.8%

Protein: 13.7%

Carbs: 37.5%