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.