HOW WE DID IT
+ SWAPPED IT We omitted the butter and oil used in traditional risottos. Instead, we used a 30-second cooking oil spray.
+ REDUCED IT Because risotto can be high in sodium due to the amount of stock used, we used salt-reduced stock cubes and salt-reduced canned tomatoes to keep the sodium down.
+ SPRINKLED IT Instead of a large amount of parmesan stirred through while cooking, we used a small amount of shaved parmesan to sprinkle over the risotto just before serving, .