Low-Calorie Mushroom Risotto
A creamy, low-calorie mushroom risotto with a rich flavor perfect for light dinners.
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
- ½ cup dry white wine
- ¼ cup grated Parmesan cheese optional for topping
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pan, heat olive oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.
- Add the mushrooms and cook for another 5 minutes until softened.
- Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
- Pour in the wine, stirring constantly until it’s absorbed.
- 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.
- Season with salt and pepper, and stir in Parmesan cheese if desired.
- 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.
