- Ingredients:
- 5 medium potatoes
- 300 g of mushrooms
- 250 g of arboreal rice or carnaroli
- 1 onion
- 1 clove garlic
- 1 l vegetable broth
- 1 glass of white wine
- 50 g of Parmesan cheese
- 4 tablespoons olive oil
- A sprig of parsley
- Salt and pepper
(Traditional version: 675 kcal - Light version: 438)
Risotto is one of those bomb dishes that disappears immediately from almost all diets unless you have a secret formula to lighten it.
Well, we have it … Our light mushroom risotto is a recipe with more than 200 calories less than in the traditional recipe and, therefore, 100% guilt-free so that you can insert your tooth from time to time.
To achieve this, on the one hand we have dispensed with the greasy butter, and we have reduced the amount of oil and Parmesan to the minimum amount necessary.
And on the other, we have dispensed with meats and opted for mushrooms that, in addition to giving them a lot of aroma and flavor, are as low in calories as they are filling.
Result: a vegetarian dish , since it does not incorporate meat or fish, and much lighter than that of a lifetime.
How to make light mushroom risotto step by step
- Heat the broth. Put the vegetable broth to heat. Wash the parsley, dry it, reserve a few whole leaves to decorate and chop the rest. Grate the Parmesan cheese.
- Sauté the garlic and onion. Peel and clean the garlic and onion, and chop them. In a saucepan with the olive oil, cook them for about 5 minutes or so over low heat.
- Sauté the mushrooms. Meanwhile, clean the mushrooms. Leave a few whole for decoration, and chop the rest into small pieces. Add them all to the casserole, and sauté for about 5 more minutes.
- Add the rice. Once you have sautéed the mushrooms with the onion and garlic, remove the ones that you had left whole and set them aside. Add the rice to the casserole, and sauté everything together for another 5 minutes, stirring constantly.
- Make the risotto. Pour the glass of white wine and a saucepan of broth, and cook for 15 minutes, stirring frequently, adding broth as the rice absorbs it.
- Complete the risotto. After the indicated time has elapsed, add the cheese, parsley, salt and pepper to taste, and the rest of the broth and cook 3 more minutes, stirring vigorously. Let stand 2 minutes, and serve.
Clara trick
To the presentation
You can use plate rings, or make mountains of rice with the help of a bowl. And decorate them with the whole mushrooms that you had reserved and the parsley leaves.
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