Mexican risotto. It’s intriguing, right? Two things that don’t seem to go together… but THEY DO. And so perfectly. Creamy. Cheesy. YUM.
I know, I know … ANOTHER Mexican recipe. I told you before that my obsession with Mexican and Italian food is HUGE, and this Mexican risotto recipe combines them both. Plus, if I can find ways to still eat the things I love death AND lose weight … win, win! Taking away the whole forbidden element is what has helped me come as far as I have.
So how did I do it? Nonfat plain Greek yogurt– I swear it’s a magical ingredient. Lots of protein, no fat and all the creaminess you need. Also, I used in beer instead of white wine for this risotto, and it was a perfect match for the flavors.
It’s also about taking things day by day. You can learn more about how I meal plan on the fly in this YouTube video. As you’ll see below, you can adapt this Mexican risotto recipe based on how your day is going. For example, if you’re running high on carbs or fat for the day, I’ve included specific solutions on how to adjust the recipe.
This healthier vegetarian risotto takes a little bit of work, but it’s SO worth it. Just a few tweaks adds extra protein and lowers fat. And it tastes even better reheated! (Trust me, it really does.)
- 1 medium yellow onion, diced
- 1 tbsp minced garlic
- 1.5 cups Basmati rice (dry) (I used white, so if you choose to use brown basmati, the dish will probably need to cook longer.)
- 12 fl oz light colored beer (A Mexican beer, like Corona, would be best. I used Shock Top since I had some on hand, and it still worked great. If you want to use a light beer, it will save you a few more calories.)
- 6 cups veggie broth
- 1 15 oz. can black beans (I suggest using reduced sodium or no sodium added.)
- 2 medium tomatoes, diced
- 1 tbsp lime juice
- 1 5.3 oz. container plain nonfat Greek yogurt
- 2 oz 1/3 less fat cream cheese
- 1.5 cups cheddar
- salt, pepper and taco seasoning to taste
- Finishing Touches
- 1/2 medium avocado
- 2 tbsp tortilla strips (These are the ones you find with the salad toppings at the store.)
- 4 tbsp light sour cream
- Begin by simmering the six cups of veggie broth on low. You can buy the premade veggie broth, but I prefer Better than Bouillon. You add a little to water and the jar lasts you forever. (Ok not forever, but a looong time.)
- In a separate pan large enough to hold about four cups, cook the diced onions in 1/3 cup of broth for about five minutes on medium high heat, stirring every minute or so. Onions will start to become translucent.
- Add the garlic and cook, stirring, for another minute.
- Add the rice and cook, stirring, for another minute.
- Add the beer, 4 oz. out a time, stirring until it absorbs into the rice before adding the next 4 oz. This should take about 3-5 minutes total.
- Turn down to medium heat. Add the remaining broth, 1/3 of a cup at a time. After each addition, stir until the rice absorbs the broth. You will need to stir constantly - this is very important! This should take about 20 minutes total, until the rice is cooked to your desired texture. It should be al dente (cooked but firm) or slightly beyond that. Don't cook it too long or you'll end up with mush! If your stovetop is cooking more slowly or you feel your rice isn't quite there, keep repeating this process or adding liquid until it's done. If you run out of broth, you can use warm water.
- Drain the black beans and stir into mixture for one minute. Then add tomatoes and stir for one minute. Stir in the lime juice.
- Turn off heat. Stir in the Greek yogurt, cream cheese and sour cream.
- Add taco seasoning, salt and pepper to taste. I tend to go heavy on the pepper on myself, and it works especially well with risotto.
- Divide sour cream, tortilla strips, green onion, and avocado into fourths. Top each bowl and you're ready to go!
Meal Prep ModificationsIf you're already high on the carbs for the day, eat half a serving with a side salad.
If you're high on fat for the day, skip the avocado and sour cream. You'll cut 4 g of fat - every little bit helps!
If you've got meat eaters at the table, put out some precooked chicken strips they can add to theirs!
You can get Better than Bouillon here: https://veggieeveryday.com/bouillon
Note: I may get a small commission if you purchase from this link, but will not cost you anything extra.
Serving Size:1/4 recipe
Amount Per Serving: Calories: 736 Total Fat: 22.8g Carbohydrates: 101.7g Protein: 31g