Mushroom Risotto Diet Recipe. The most classic of risottos, but in a diet version, giving more space to mushrooms which are naturally low in calories, while also giving the right space to carbohydrates.
For this risotto, I chose Carnaroli, which is one of the most commonly used products for preparing risottos, because it is characterized by a consistently “al dente” texture that it is able to maintain for a long time. This is why it is suitable not only for rice salads but also for risottos, both sea and land varieties.
Mushrooms, in general, are an excellent source of minerals, particularly phosphorus, potassium, selenium, and magnesium, and also contain lysine and tryptophan, B vitamins, and some antioxidant substances. Thanks to their characteristics, they help the cardiovascular system stay healthy.
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- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 407.58 (Kcal)
- Carbohydrates 65.82 (g) of which sugars 3.27 (g)
- Proteins 10.77 (g)
- Fat 10.12 (g) of which saturated 2.70 (g)of which unsaturated 1.19 (g)
- Fibers 1.97 (g)
- Sodium 645.40 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mushroom Risotto Diet Recipe
Let’s go shopping
- 1 oz Parmigiano Reggiano DOP
- 1 oz shallot
- 2 tbsp extra virgin olive oil
- 1/4 cup dry white wine
- 10.5 oz mushrooms (as desired)
- 4 cups vegetable broth (approximately)
- 1.5 cups Carnaroli rice
Mushroom Risotto Diet Recipe
Tools
what we need to prepare the
- Knife
- Cutting Board
- Pot
Preparation: Mushroom Risotto Diet Recipe
Clean the mushrooms with a small knife,
remove the parts near the soil, and then gently clean them with a damp cloth.
Then slice them.
Peel the shallot, finely chop it, and sauté it in a pot with EVO oil for about 3 minutes.
Add the mushrooms, pour in the rice, and toast it for a few minutes while stirring.
Deglaze with white wine, stir and let all the alcohol evaporate.
Gradually pour the broth over the rice until cooking is finished.
At the end of cooking, adjust salt and pepper and stir in the Parmigiano.
Serve very hot.
Here is the Mushroom Risotto Diet Recipe
Storage and Advice
Mushroom Risotto Diet Recipe, It would be best to eat the rice just cooked, but if you must store it, you can keep it in the refrigerator for up to 2 days.
