Mediterranean Diet Classic Italian Risotto

Indulge in the creamy, flavorful simplicity of our Mediterranean Diet Classic Italian Risotto—a wholesome twist on the traditional Italian favorite. Made with velvety Arborio rice, a splash of dry white wine, and a medley of fresh Mediterranean-inspired flavors like cherry tomatoes, lemon zest, and parsley, this recipe is both comforting and light. Olive oil replaces butter to align with the principles of the Mediterranean diet, while Parmesan cheese adds a touch of indulgence. Perfected with a gradual infusion of vegetable stock, this risotto achieves the ideal creamy texture while remaining perfectly al dente. Ready in just 40 minutes, it’s a vibrant and satisfying meal that’s easy enough for weeknights yet elegant enough for entertaining. Serve it piping hot with an extra sprinkling of Parmesan for a dish that’s as nutritious as it is delicious.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Arborio rice
• 2 tablespoons Olive oil
• 1 whole Small onion
• 2 whole Garlic cloves
• 125 milliliters Dry white wine
• 1 liter Vegetable stock
• 100 grams Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 200 grams Cherry tomatoes
• 1 teaspoon Lemon zest

Directions

Step 1

Begin by finely chopping the small onion and garlic cloves.

Step 2

Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 3

Add the Arborio rice to the pan, stirring continuously until the rice is well coated in oil and slightly toasted, about 2 minutes.

Step 4

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

Step 5

Gradually add the vegetable stock, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle of stock.

Step 6

Continue this process for about 20 minutes or until the rice is cooked to a tender yet al dente texture. It should be creamy and slightly firm to the bite.

Step 7

Once the rice is cooked, add the grated Parmesan cheese, salt, and black pepper. Stir well to combine.

Step 8

Halve the cherry tomatoes and fold into the risotto, allowing them to warm through for about 2 minutes.

Step 9

Remove from heat and stir in the fresh parsley and lemon zest for a refreshing finish.

Step 10

Serve hot with additional freshly grated Parmesan cheese and a sprinkle of parsley if desired.

Nutrition Facts

Serving size	(1834.8g)

Amount per serving	% Daily Value*
Calories	1592.7

Total Fat 66.7g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 5.7g
Cholesterol 88.9mg	0%
Sodium 5397.3mg	0%
Total Carbohydrate 170.6g	0%
Dietary Fiber 17.8g	0%
Total Sugars 24.8g
Protein 60.3g	0%

Vitamin D 0IU	0%
Calcium 1139.9mg	0%
Iron 7.4mg	0%
Potassium 2656.0mg	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: 39.4%

Protein: 15.8%

Carbs: 44.8%