Learning To Make Creamy Risotto Done Light - Fight the Fat Foodie Blog at Allrecipes.com - 221131

Fight the Fat Foodie

Learning to make creamy risotto done light 
 
Feb. 4, 2011 7:10 am 
Updated: Feb. 14, 2011 4:08 am

As I write this, I can hear the ice and freezing rain falling outside. We're waiting for the power to go out, but praying it doesn't. We love our little house out in the country, but weather likes this makes us love it not so much. Our country roads are always the last to be cleared and when ice knocks out the power, we also lose water from our well.

Tonight was a night for comfort food and I decided to take on a dish I have seen made at bacaro, a local restaurant, many times. Bacaro is our favorite area restaurant and has the best wine selection for more than 100 miles. I've begged my way into the kitchen several times now. They let me help with prep and then watch and learn as they work their way through the dinner rush. Bacaro's menu is always changing, but one constant is risotto, and I love it. They do wonderful variations, but the base is always the wonderful creamy rice. And I mean creamy! Before adding whatever ingredient makes that day's version, they finish it in heavy cream and Parmesan cheese. Definitely not on the lighter side.

For my version, I used evaporated fat-free milk and pecorino. It was incredibly creamy and the nutty pecorino paired incredibly well with the salty, smoky turkey sausage I crisped up. The peas and parsley add a savory freshness.

Nancy loved it and found one serving very filling. Our bottomless 16-year-old went back for thirds!

Nutrition information from NutritionData.com: Calories: 326, fat: 8 grams, carbohydrates: 46 grams, fiber: 3 grams, protein: 16 grams, Weight Watchers PointsPlus: 8.

Let's Eat!

Get the recipe at Fight the Fat Foodie.

Deal of the day: I love Le Crueset cookware, but it is usually out of my price range. But Amazon has this Le Creuset Stoneware 5-3/4-Quart Covered Oval Casserole, normally $135, is marked down to $48!
 
Comments
Lace 
Feb. 4, 2011 8:10 am
Ooooh! That does sound like comfort food. Thanks for the idea/recipe.
 
Feb. 4, 2011 12:54 pm
I have never heard of actual milk or canned milk in risotto.. I prefer mine au natural.. lol. I make mine in my pressure cooker. 7 mins cooking time.. and done!
 
Feb. 14, 2011 4:08 am
i love risotto, do you use wine in yours? pix looks amazing!
 
 
 
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Fight the Fat Foodie

Home Town
West Des Moines, Iowa, USA
Living In
Champaign, Illinois, USA

Member Since
Aug. 2009

Cooking Level
Intermediate

Cooking Interests
Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Gourmet

Hobbies
Gardening, Camping, Photography, Reading Books, Music, Wine Tasting

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About Me
I love food! But I let that love get the best of me and my weight ballooned to more than 300 pounds. My wife and I joined Weight Watchers and, over a three-year period, I lost 100 pounds. However, I refused to give up on the foods I love, from Alfredo to cheeseburgers. I set out to find ways to eat almost anything I wanted, but to prepare it in a healthy way. Now, I'm sharing my love of food and cooking with others interested in living a healthy lifestyle.
 
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