Risotto is a classic Italian dish known for its creamy texture and rich flavor. But eaters beware, that’s surely not an innocent bowl of rice you’re dealing with. I looked up the nutrition stats from some popular restaurants and check this out: One popular shrimp risotto had 620 calories, 30 grams of fat and 2,530 milligrams of sodium. A lobster risotto at a different restaurant had 1,103 calories and 25 grams of fat. Yet another joint served a cheese risotto with 1,280 calories and 110 grams of fat. Jeez, what kind of cheese are they using? Or is it the whole cow? The vegetable and lemon risottos scored a little better, but not much.
I found a way to lighten up shrimp risotto without taking away its creamy goodness. The key is quality ingredients and lots of stirring. I replace most of the fat with flavorful broth – beef broth. That might sound odd, but it gives the risotto a “surf and turf” quality. I add roasted garlic for depth of flavor and I stir frequently for the entire 20-25 minute cooking time (stirring encourages the starch and broth to create a creamy sauce).