Whipping up an Italian meal at home doesn’t have to be complicated, and this Weight Watchers Mushroom Risotto proves it!
This dish is perfect as a hearty appetizer or a side for dinner, delivering rich flavors without the extra calories.
The creamy texture of the arborio rice combined with the savory mushrooms and a touch of white wine makes this risotto a delightful addition to any meal.
It’s Weight Watchers-friendly, so you can indulge without any guilt.
Get ready to impress your family or guests with this easy-to-make, delicious risotto that brings a taste of Italy right to your kitchen.
Weight Watchers Points
8 Points (2022/2023 Plan)
MyWW Points: 8 Blue Plan and 5 Green Plan
8 WW Freestyle Points and 5 Smart Points
Why You’ll Love This Weight Watchers Mushroom Risotto
Creamy and Delicious
This risotto is everything you’d want in a comforting side dish. The arborio rice absorbs all the flavors from the broth, wine, and mushrooms, resulting in a creamy, rich texture that’s simply irresistible.
Weight Watchers Friendly
At just a fraction of the points, this recipe lets you indulge without the guilt. It’s a perfect choice for those following the Weight Watchers program who still want to enjoy a hearty, satisfying meal.
Packed with Flavor
The combination of savory mushrooms, tangy white wine, and nutty parmesan cheese creates a depth of flavor that will have everyone asking for seconds. The fresh parsley adds a pop of color and a hint of freshness that elevates the dish.
Easy to Make
With straightforward steps and simple ingredients, this risotto is surprisingly easy to make. Whether you’re a seasoned cook or a beginner, you’ll find this recipe approachable and rewarding.
Versatile Side Dish
This mushroom risotto pairs beautifully with a variety of main dishes. Serve it alongside grilled chicken, roasted vegetables, or even as a stand-alone vegetarian meal. It’s versatile enough to complement any meal plan.
Perfect for Any Occasion
From casual weeknight dinners to special gatherings, this Weight Watchers Mushroom Risotto is a crowd-pleaser. Its elegant presentation and delightful taste make it suitable for any occasion.
Tips and Tricks
Prep Your Ingredients
Chop and measure all your ingredients before you start cooking. This will make the cooking process smoother and ensure that nothing gets overcooked or burned while you’re busy prepping.
Keep the Broth Warm
Always keep the broth warm while making risotto. Adding cold broth can lower the temperature of the rice mixture, which slows down the cooking process and affects the texture.
Stir Consistently
Stir the risotto regularly to prevent the rice from sticking to the bottom of the pan. Consistent stirring also helps release the starch from the rice, giving the risotto its creamy texture.
Use Fresh Parmesan
Freshly grated parmesan cheese melts better and has a richer flavor compared to pre-grated cheese. It’s worth the extra effort for the best taste and texture.
Taste as You Go
Regularly taste your risotto as it cooks to check for doneness and seasoning. This ensures that you achieve the perfect texture and flavor balance.
Add Broth Gradually
Add the broth one ladle at a time and wait until it’s mostly absorbed before adding more. This method helps the rice cook evenly and gives the risotto its creamy consistency.
Don’t Rush
Take your time with this recipe. Risotto is best cooked slowly and with patience. Rushing through the steps can result in undercooked rice or a less creamy dish. Enjoy the process and the delicious result!
Related Recipes
Weight Watchers Creamy Asparagus Risotto
Weight Watchers Shrimp Risotto With Asparagus
Weight Watchers Cauliflower Rice Mushroom Soup
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FAQs
Yes, you can use Arborio rice, which is the traditional rice used for risotto. However, you can also use other short-grain rice varieties like Carnaroli or Vialone Nano.
Yes. Chicken broth can be used as a substitute for vegetable broth if you prefer.
While it’s best to enjoy risotto immediately after cooking, you can make it ahead of time and reheat it gently on the stovetop. Keep in mind that the texture may be slightly different when reheated.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Best Weight Watchers Mushroom Risotto
Ingredients
- 5 cups low sodium vegetable broth
- ½ tablespoon unsalted butter divided
- 1 small onion minced
- 1 pound Cremini mushroom shredded or thinly sliced
- ⅓ cup white wine
- 1½ cup arborio rice
- ½ cup grated parmesan cheese
- salt to taste
- fresh ground black pepper to taste
- ½ cup fresh parsley minced
Instructions
- Put the broth in a medium saucepan and heat it until it starts boiling.
- Reduce the heat to low and cover the saucepan to keep the broth warm.
- Spray a large saucepan with cooking spray and heat it over medium heat.
- Add 1 teaspoon of butter to the saucepan and wait for it to melt.
- Put the onion into the saucepan and cook it while stirring until it turns brown and soft, which should take around 7 to 10 minutes.
- Add the mushrooms to the saucepan and cook them while stirring from time to time until they release their liquid, which should take about 5 minutes.
- Add the wine to the saucepan and wait for it to boil.
- Reduce the heat to low and let the liquid simmer until it reduces by half, which should take around 4 to 5 minutes.
- Remove the vegetables from the saucepan and set them aside.
- Put the remaining teaspoon of butter into the same saucepan and wait for it to melt.
- Add the rice to the saucepan and stir it to coat the grains with butter.
- Pour about ½ cup of warm broth into the saucepan with the rice and stir it to prevent the grains from sticking to the sides of the pan.
- Keep stirring until all of the broth is absorbed.
- Add another ½ cup of warm broth and repeat the stirring process.
- Continue adding broth and stirring in the same way until all of the broth is used and the rice is cooked but still slightly chewy, which should take around 18 to 20 minutes.
- Stir in the mushrooms and cheese.
- Season the dish with salt and pepper to taste and stir in the parsley.
Notes
Nutrition
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