Creamy Low-Fat Mushroom Risotto Recipe

Recipe By Slurrp

This creamy low-fat mushroom risotto is a delicious and healthy twist on the classic Italian dish. Made with low-fat milk and a mix of fresh mushrooms, it is rich in flavor and creamy in texture. The risotto is cooked slowly, allowing the flavors to meld together and the rice to become tender. Serve it as a main course or as a side dish for a satisfying and nutritious meal.

4.3
24 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Creamy Low-Fat Mushroom Risotto
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ingredients serve

Ingredients for Creamy Low-Fat Mushroom Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 2 ounce Mixed Mushrooms, Sliced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1/4 cup Low Fat Milk
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper, To Taste
  • as per your need Fresh Parsley, For Garnish

Directions: Creamy Low-fat Mushroom Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
  • STEP 2.Add sliced mushrooms and cook until they release their moisture and start to brown.
  • STEP 3.Add Arborio rice and stir to coat the grains with oil. Cook for a minute until the rice becomes slightly translucent.
  • STEP 4.Gradually add vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is cooked al dente, about 20-25 minutes.
  • STEP 5.Stir in low-fat milk and grated Parmesan cheese. Cook for an additional 2-3 minutes until the risotto is creamy and heated through.
  • STEP 6.Season with salt and pepper to taste. Serve the creamy low-fat mushroom risotto hot, garnished with fresh parsley.

Cooking Tips

  • Use a mix of different mushrooms like cremini, shiitake, and oyster for a more complex flavor.
  • To make the risotto even creamier, add a tablespoon of low-fat cream cheese or Greek yogurt at the end.
  • For a vegetarian version, use vegetable broth instead of chicken broth.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of low-fat milk or broth to the risotto and heat it gently on the stovetop, stirring occasionally.
  • Serve the creamy low-fat mushroom risotto as a main course with a side salad or as a side dish alongside grilled chicken or fish.
Nutrition
value
405
calories per serving
5 g Fat13 g Protein68 g Carbs7 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    13g
  • Carbs
    68g
  • Fiber
    7g

MacroNutrients

  • Carbs
    68g
  • Protein
    13g
  • Fiber
    7g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    276mg
  • Iron
    6mg
  • Vitamin A
    2214mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    133mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    139mg
  • Manganese
    2mg
  • Phosphorus
    307mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp