Low Sodium Vegetable Risotto

Delight in the creamy comfort of Low Sodium Vegetable Risotto—a satisfying dish that proves you don’t need salt to pack in flavor. This heart-healthy recipe combines the nutty richness of Arborio rice with an array of vibrant vegetables, including sweet carrots, earthy mushrooms, tender zucchini, and fresh spinach. A dash of lemon zest and a sprinkle of fresh thyme elevate the dish with bright, herbaceous notes, while the optional splash of white wine adds a subtle complexity. Slowly simmered with unsalted vegetable broth, this risotto achieves the perfect creamy consistency without compromising on nutrition. Ideal for those watching their sodium intake, this wholesome one-pot meal is perfect for a weeknight dinner or as a nutritious entrée for entertaining. Serve it warm, garnished with fresh parsley, for a restaurant-quality experience in the comfort of your home.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 2 tablespoons Olive oil
• 4 cups Unsalted vegetable broth
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Carrots, diced
• 1 cup Zucchini, diced
• 1 cup Mushrooms, sliced
• 2 cups Fresh spinach
• 0.5 cup White wine (optional)
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Lemon zest
• 0 Ground black pepper (optional, as desired)

Directions

Step 1

Heat the vegetable broth in a medium saucepan over low heat and keep it warm throughout the cooking process.

Step 2

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

Step 3

Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.

Step 4

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

Step 5

Add the Arborio rice and stir to coat the grains with oil. Toast the rice for 2-3 minutes until the edges look slightly translucent.

Step 6

Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.

Step 7

Begin adding the warm vegetable broth one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes.

Step 8

After about 10 minutes of cooking the rice, stir in the diced carrots and mushrooms so they start to soften.

Step 9

At the 15-minute mark, add the zucchini and continue adding broth as needed to cook the rice.

Step 10

When the rice is creamy and cooked but still slightly al dente, stir in the fresh spinach, chopped parsley, thyme leaves, and lemon zest.

Step 11

Cook for 2-3 minutes more, stirring gently, until the spinach is wilted and well incorporated.

Step 12

Season with freshly ground black pepper to taste, if desired.

Step 13

Remove from heat, cover, and let sit for 2 minutes before serving.

Step 14

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2010.4g)

Amount per serving	% Daily Value*
Calories	849.5

Total Fat 30.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 216.2mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 13.5g	0%
Total Sugars 23.8g
Protein 17.0g	0%

Vitamin D 14IU	0%
Calcium 280.8mg	0%
Iron 6.0mg	0%
Potassium 2151.9mg	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: 35.1%

Protein: 8.7%

Carbs: 56.2%