As always, I was looking to make a low calorie version and finally came up with this low fat Risotto. Jasmine rice is naturally sticky but amazingly aromatic. Also, Jasmine rice is next best to short grain rice in making risotto. You don't even have to add cheese for extra creaminess. You can add if you want, of course.
This Jasmine rice Risotto is low in fat probably less than all the other Risotto varieties. It is high in carbohydrate content (about 57% in a meal) though, but you cannot prepare a rice dish with less carbs right? :-? A cheat meal once a week is o.k, if you are following a healthy diet for the whole week. So, I made this for dinner last night and it was a hearty dish and tasted best for the rainy night.
| Nutritional Information (Approx) | (per serving) | ||
| Energy | 200 | Calories | |
| Fat | 4 | % | |
| Carbohydrates | 10 | % | |
| Dietary Fiber | 8 | % | |
| Sodium | 2 | % | |
| Vitamin A | 0 | % | |
| Vitamin C | 0 | % | |
| Calcium | 0 | % | |
| Iron | 0 | % | |
| Protein | 4 | Grams | |
| Sugar | 0 | Grams | |
| Ingredients | |
| [Makes 2-3 servings] | |
| Vegetable stock cubes/Vegetable broth | 2 cubes/3 cups |
| Olive oil | 3 teaspoons |
| Onion chopped | 1 |
| Garlic chopped | 3 cloves |
| Jasmine rice | 1 cup |
| Mushrooms chopped | 2 cups |
| Salt (if needed) | to taste |
| Butter(optional) | 2 teaspoons |
In a pot, bring water to boil and add vegetable stock cubes. if using the ready broth, bring the broth to boil. Check the taste of the broth and season it if needed. Sometimes the broth/stock cubes are seasoned well.
Heat Oil in a pan, Add onion and garlic and fry till onion looks transparent.
Add jasmine rice and fry for 4-5 minutes. Make sure the rice is not washed since it will loose half of it's starchiness and stickiness. Add mushroom and fry for another minute.
Pour the vegetable broth just enough to cover the rice and cook under simmer.
Keep adding broth little every 10 minutes till the rice is cooked. Once the rice is cooked, add some more butter and cook for 2-3 more minutes to keep the risotto creamy.
Garnish with coriander leaves and Serve hot.
