Weight Watchers Mushroom Risotto
Enjoy a velvety, flavorful mushroom risotto that’s light on points but big on taste. This Weight Watchers–friendly recipe transforms simple ingredients into a comforting dish perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 cup arborio rice
- ½ cup dry white wine (optional)
- 4 cups low-sodium vegetable or chicken broth, warmed
- 2 tablespoons grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté until translucent, about 3 minutes.
- Stir in mushrooms and cook until they release moisture and brown, about 5 minutes.
- Add arborio rice and toast for 1–2 minutes until edges turn translucent.
- If using, pour in white wine; stir until mostly absorbed.
- Begin adding warm broth, ½ cup at a time, stirring constantly. Allow each addition to absorb before adding more.
- Continue until rice is al dente and mixture is creamy, about 18–20 minutes.
- Remove from heat; stir in Parmesan. Season with salt and pepper.
- Serve garnished with fresh parsley.
Nutrition (per serving)
| Calories | Fat | Carbs | Protein | Fiber |
|---|---|---|---|---|
| 250 kcal | 5 g | 40 g | 9 g | 3 g |
Frequently Asked Questions
Can I use other types of mushrooms?
Yes! Shiitake, portobello, or a wild mushroom blend work beautifully for varied texture and flavor.
Is this recipe vegetarian?
Use vegetable broth and omit Parmesan or swap for a plant-based alternative to make it fully vegetarian and vegan.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Gently reheat with a splash of broth to restore creaminess.
Can I make this dairy-free?
Yes—replace Parmesan with nutritional yeast or dairy-free cheese and use oil or vegan butter for a creamy finish.
