Italian · Dinner
Creamy Mushroom Rice (Low-Calorie)
Arborio rice simmered risotto-style in vegetable stock with sautéed mushrooms, garlic, and onion, finished with parmesan and light cream. A creamy, spoonable dish delivering umami depth and full risotto texture in a lighter preparation without heavy butter.
$3
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
355Calories
12.1gProtein
8.8gFat
56.2gCarbs
5.1gSugar
3.1gFiber
677mgSodium
11mgChol
3.4gSat Fat
595mgPotassium
154mgCalcium
2.4mgIron
0.2mcgVitamin B12
4.7mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the mushrooms, mince the garlic and onion, and warm the vegetable stock in a small pot over low heat until steaming.
2
Sauté the onion and garlic in olive oil over medium heat for 2 minutes until softened and translucent. Add the mushrooms and sauté for 5 minutes until browned and their liquid evaporates.
3
Toast the arborio rice in the saucepan over medium heat for 1 minute until grains look glossy and translucent at the edges.
4
Add warm stock a ladleful at a time over medium-low heat, stirring frequently for 18 minutes until tender with slight bite.
5
Stir in the parmesan and light cream off heat until glossy. Season with salt and pepper.
6
Plate
Transfer into a shallow bowl and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g arborio rice, uncooked
- 230g230g mushroom
- 4 cloves4 cloves garlic
- 600ml600ml vegetable stock
- 4 tbsp30g onion
- 2 tbsp16g parmesan
- 2 tsp2 tsp olive oil
- 2 tbsp30ml light cream
- 2 tbsp2 tbsp dry white wine
- 2 tsp2 tsp parsley
