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Low-Calorie Mushroom Risotto
Kathie Clane

Low-Calorie Mushroom Risotto

A creamy, low-calorie mushroom risotto with a rich flavor perfect for light dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Italian
Calories: 183
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cups mixed mushrooms sliced
  • 1 cup Arborio rice
  • 4 cups vegetable broth low-sodium
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese optional for topping
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. In a large pan, heat olive oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.
  2. Add the mushrooms and cook for another 5 minutes until softened.
  3. Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
  4. Pour in the wine, stirring constantly until it’s absorbed.
  5. Gradually add the vegetable broth, one ladle at a time, stirring constantly, allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
  6. Season with salt and pepper, and stir in Parmesan cheese if desired.
  7. Garnish with fresh parsley and serve.

Notes

  • For a dairy-free option, omit the Parmesan cheese or use a plant-based substitute.
  • Leftovers can be stored in the fridge for up to 2 days.