Traditional Mushroom Risotto
Nutritional Commentary: This recipe is a twist on the classic by incorporating olive oil and low-sodium broth, reducing saturated fats and sodium content. The addition of mushrooms not only enhances the flavor but also adds nutritional value, including fiber and essential minerals.
Servings 4
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil substitute for butter for a healthier option
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup white wine optional
- 4 cups low-sodium vegetable broth kept warm
- 1 cup mushrooms sliced
- ½ cup grated Parmesan cheese use a reduced-fat version if preferred
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- In a pan, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add Arborio rice, stirring to coat with oil. Cook until the edges become slightly translucent.
- Pour in wine (if using), stirring until absorbed.
- Gradually add warm broth one ladle at a time, stirring constantly until each addition is absorbed before adding more.
- Halfway through, add mushrooms.
- Once rice is creamy and al dente, remove from heat. Stir in Parmesan cheese. Season with salt and pepper.
- Garnish with parsley and serve.
Notes
Innovative Risotto Recipes
1. Butternut Squash and Sage Risotto: A fall favorite, integrating the sweetness of butternut squash and the earthiness of sage. Butternut squash is rich in vitamins A and C, adding a nutritional boost.
2. Seafood Risotto: Incorporating seafood like shrimp or scallops adds high-quality protein and omega-3 fatty acids, making it a heart-healthy option.
3. Vegan Barley Risotto: Using barley instead of Arborio rice adds a unique texture and increases the fiber content, ideal for those following a vegan diet.