Low-Calorie Mushroom Risotto

This Low-Calorie Mushroom Risotto is a creamy, flavorful dish with tender Arborio rice and earthy mushrooms in a light, savory broth. Perfect for healthy dinners, it’s vegetarian, low-fat, and satisfying with minimal calories.

Why You’ll Love This Recipe

This Low-Calorie Mushroom Risotto is a guilt-free indulgence that delivers all the creamy, comforting goodness of classic risotto without the heavy calories. Earthy mushrooms and Arborio rice meld with a light, aromatic broth infused with garlic, thyme, and a touch of Parmesan for rich flavor. It’s vegetarian, low-fat, and perfect for health-conscious eaters who crave cozy meals. The slow, mindful stirring process creates a velvety texture, while using vegetable broth and minimal oil keeps it light. Ideal for weeknight dinners or impressing guests, this risotto is versatile, naturally gluten-free, and pairs beautifully with a crisp salad. Leftovers reheat well, making it a practical, delicious choice for any night.

Recipe Tips and Tricks

• Use Warm Broth: Keeps cooking consistent and speeds rice starch release.
• Stir Frequently: Prevents sticking and creates creamy texture; don’t rush it.
• Sauté Mushrooms Separately: Enhances flavor and prevents soggy texture.
• Add Broth Gradually: Allows rice to absorb liquid evenly for perfect consistency.
• Use Fresh Parmesan: Grate fresh for best flavor; a little goes a long way.
• Taste as You Go: Adjust salt and thyme to balance flavors.
• Don’t Overcook Rice: Aim for al dente with a slight bite.
• Rest Before Serving: Lets risotto set for cleaner plating and richer taste.

Yield: 4 Servings

Low-Calorie Mushroom Risotto

Print

Creamy, low-calorie mushroom risotto with tender rice and savory broth.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• ¼ cup dry white wine (optional)
• ¼ cup grated Parmesan cheese
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 4 cups low-sodium vegetable broth
• 8 oz mixed mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking.
2. Warm Broth: Heat vegetable broth in a saucepan; keep warm on low heat.
3. Sauté Mushrooms: Heat ½ tbsp olive oil in a skillet; cook mushrooms 5 minutes until golden, set aside.
4. Cook Aromatics: In same skillet, heat remaining oil; sauté onion and garlic 4 minutes until soft.
5. Toast Rice: Add Arborio rice to skillet; stir 2 minutes until lightly toasted and coated.
6. Deglaze (Optional): Pour in white wine; stir until absorbed, about 1 minute.
7. Add Broth Gradually: Add ½ cup warm broth; stir until absorbed, repeating for 25-30 minutes until rice is al dente.
8. Add Mushrooms: Stir in cooked mushrooms, thyme, and Parmesan; season with salt and pepper.
9. Rest: Remove from heat; let sit 5 minutes to thicken and meld flavors.
10. Serve: Garnish with parsley; serve warm with a side salad for a cozy, healthy meal.

Notes

• Use a wide skillet for even cooking and better stirring.
• Stir constantly near end to prevent sticking and achieve creamy texture.
• Leftovers make great arancini or risotto cakes with a crispy exterior.
• Store without garnish; add fresh parsley when serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 201Total Fat 7gSaturated Fat 2gUnsaturated Fat 5gCholesterol 11mgSodium 13702mgCarbohydrates 27gFiber 3gSugar 1gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Arborio Rice (1 cup): Short-grain for creamy starch release; Carnaroli as substitute.
• Mushrooms (8 oz, mixed): Cremini, shiitake, or oyster for depth; sliced thinly.
• Vegetable Broth (4 cups, low-sodium): Light base; homemade for best flavor.
• Onion (1 small, finely chopped): Yellow for sweetness; shallots for milder taste.
• Garlic (2 cloves, minced): Fresh for aromatic punch; avoid overpowering.
• Olive Oil (1 tbsp): Extra virgin for low-calorie sautéing; minimal for health.
• Parmesan (¼ cup, grated): Adds nutty richness; use sparingly for low calories.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary as alternative.
• White Wine (¼ cup, optional): Dry for flavor depth; broth as substitute.
• Parsley (2 tbsp, chopped): Fresh garnish for color and freshness.

Variations and Substitutions

• Vegan: Skip Parmesan; use nutritional yeast for cheesy flavor.
• Mushroom Swap: Try portobello, button, or wild mushrooms for variety.
• Low-Carb: Use cauliflower rice instead of Arborio (adjust cooking time).
• Protein Boost: Add grilled chicken or shrimp for non-vegetarian option.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Creamy Twist: Stir in 2 tbsp Greek yogurt for richness without heavy cream.
• Herb Swap: Use basil, oregano, or chives instead of thyme.
• Wine-Free: Replace wine with lemon juice or extra broth.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

Dish Gallery

Please share this Low-Calorie Mushroom Risotto with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Light Mushroom and Spinach Quiche