Creamy Risotto with mushroom – Low Calorie Option
You can make this creamy mushroom risotto and eat it too 🙂 This low calorie option for risotto is just as good as the versions that require tons of butter and oil. One serving has 310 calories and over 14 grams of protein. Add some protein (chicken, fish or steak) and you have yourself an excellent dinner that you can have every night – if you wanted to, while staying in your calorie budget. That’s a win in my book!
What type of rice for creamy risotto?
There are different types of rice that you can use. One thing to keep in mind – it needs to be short grain rice. This type of rice gets creamy while cooked slowly. And ‘creamy’ is what you are looking for in a good risotto. In this recipe I used Valencia rice but many people use Arborio. I have used both and got the same results.
What type of vegetables for risotto?
Risotto is very versatile as far as vegetables go. My favorite options are: mushroom, butternut squash and green peas and spinach. But that’s just me. I encourage you to experiment with flavors.
What to consider while making creamy risotto?
Pay close attention to rice so you do not over cook it. Do not leave it ‘unsupervised’ – I know, sounds weird but it is important. This is the type of dish that you will need to keep an eye on and constantly attend to it by adding more and more stock until it thickens. That process is what makes the risotto so creamy.
Also, make sure you do not let the liquid completely disappear while adding it in batches. When you see that the bubbles are thickening – add more stock.
I am sure you noticed that there is no wine added. I did not because I wanted to save calories. I am not sure how many calories would be left after the alcohol evaporates so I just do not add it. But if you want to add, do so right after you add rice and let it evaporate before you add first ladle of chicken stock.
For step by step instructions visit the video below:
Creamy Mushroom Risotto Recipe
- 1 cup Valencia (or Arborio) rice – short grain rice
- 5 cups chicken stock homemade or store bought
- 2 tbs butter
- 1 oz parmesan cheese
- 10 oz mushroom any type you have (wild would be great)
- 1 large diced onion about 11 oz
- 2 cloves garlic optional
- 1 tsp salt
- cracked pepper
- Pour chicken stock into a small pot and heat it up – keep it on the stove on low heat
- To a heated pan add 1 tbs of butter
- Add onion and garlic and season with salt
- Let it soften for few minutes until the onion becomes translucent and sweet
- While onion is cooking – dice mushroom
- Add 1/4 tbs of butter to onion and add diced mushroom
- Once mushroom brown, add another 1/4 tbs of butter and add rice, stir well
- Cook for 2 minutes and add first ladle of hot chicken stock
- Stir and cook until the stock gets absorbed but not the point that the rice gets dry
- Continue the process till the rice is al dente (not soft, just a bit chewy) – about 15-20 minutes
- Add remaining butter and adjust seasoning if needed
- Turn off the heat
- Add grated parmesan, stir and serve