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Make a creamy, flavorful single serving risotto in just 30 minutes! This easy recipe is perfect for a quick weeknight meal, offering the rich texture and taste of classic risotto without the hassle of large portions or leftovers.
Featured Comment
“My boyfriend & I are obsessed with this recipe – we make it at least once a month.”
– Lindsey
Why You’ll Love This Recipe
- Perfect Portion: Made for one serving, so there’s no waste or leftovers. Want to make risotto for two? Double the ingredients and use a larger pan.
- Customizable: Use this basic recipe as a base to add your favorite ingredients.
- Simple and Quick: Risotto may seem intimidating, but this recipe is ready in about 30 minutes.
- Tried-and-True: This recipe is a scaled-down version of my long-time favorite risotto, perfected for a single serving.
Risotto is a classic Italian dish made with Arborio rice, a short-grain rice that becomes creamy as it cooks slowly in broth.
In this single serving version, I use simple ingredients to make a rich, comforting risotto that’s just the right amount for one person. It’s easy to make and works well as a main dish or paired with a side.
Enjoy with:
- Baked Shrimp For One
- Chicken Nuggets For One
- Small Batch Slow Cooker Ribs
- Smothered Pork Chops For One
Ingredients
If you have any ingredients leftover from this small batch risotto recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken Broth: Adds flavor to the rice and must be heated before adding to help the rice absorb liquid and cook faster. I use low-sodium chicken broth to control the salt and adjust seasoning at the end. Vegetable broth works great for a vegetarian version. Use leftover broth in recipes like mini broccoli casserole, chicken paprika for one, or single serving tortellini soup.
- Mushrooms: Fresh or jarred mushrooms like shiitake, crimini, or baby bella work well. Clean and quarter them, or leave them out if preferred. Use leftover mushrooms in dishes like crustless spinach and mushroom quiche, single serving mushroom pasta, single serving salisbury steak, or mini chicken and rice casserole.
- Rice: Use arborio rice which is a short-grain rice is essential for risotto. Its high starch content creates the creamy texture risotto is known for. Avoid using long-grain rice like basmati or jasmine, which won’t give the same results.Store uncooked rice in a cool, dry place or in the freezer for long-term storage.
Carnaroli and Vialone Nano are two other excellent risotto rice options. Carnaroli has slightly larger grains and creates a very creamy dish. Vialone Nano absorbs liquid well and holds its shape.
- White Wine: Dry white wine like chardonnay, sauvignon blanc, or pinot grigio enhances flavor and deglazes the pan. The alcohol cooks off, leaving just the flavor. Broth can be used as a substitute if you prefer not to use wine.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This easy risotto recipe is incredibly versatile and easy to customize. Here are a few ideas to try:
- Seafood Risotto: Stir in sautéed shrimp or mussels for a seafood-inspired dish.
- Vegetable Risotto: Add asparagus, peas, or spinach for a fresh and flavorful twist.
- Rich and Creamy: Swap Parmesan for blue cheese or goat cheese for a bold, extra-creamy variation.
- Pea Risotto: Add peas during the last few minutes of cooking for a light and refreshing option with a touch of sweetness.
How To Make Risotto
These photos and instructions help you visualize how to make a single serving of mushroom risotto. See the recipe card below for ingredient amounts and full recipe instructions.
- In a 2-quart saucepan, bring the chicken broth to a gentle simmer over low heat and keep it simmering. Have a ladle ready.
- Heat butter and olive oil over medium heat in a deep-sided 10-inch skillet.
- Once the butter melts, add the mushrooms and cook for 1 minute.
- Add the chopped onions, garlic, and salt. Cook for another minute, stirring occasionally.
- Stir in the rice, coating the grains with the oil and butter. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the wine and simmer, stirring occasionally, until the liquid has almost evaporated, about 2 minutes.
- Add ¼ cup of broth to the rice and stir until it is almost fully absorbed, about 1-2 minutes.
Pro Tip: Let the liquid absorb completely, and the rice look nearly dry before adding more broth. This step ensures the perfect risotto texture.
- Continue adding broth, ¼ cup at a time, stirring after each addition until it is absorbed. Repeat this process until the rice is tender, about 20 minutes.
Note: Unlike traditional rice cooking, risotto is simmered uncovered so the liquid absorbs fully, creating its creamy texture.
- Stir in the remaining butter and Parmesan cheese until melted and creamy.
- Remove from heat, taste, and adjust with additional salt if needed. Serve immediately.
Pro Tip: Risotto is best enjoyed right away for its creamy, pudding-like consistency. If it thickens as it cools, stir in a bit of warm broth to loosen the texture.
Expert Tips
- Prepare Ingredients: Have all your ingredients ready before you start. Risotto requires constant attention, so you won’t have time to search for anything mid-recipe.
- Be Patient: Stir the risotto consistently to prevent sticking and to help release the rice’s starch, creating its creamy texture.
- Use Warm Broth: Always use broth that’s kept at a simmer. Adding cold broth slows the cooking process and affects the texture.
- Add Broth Gradually: Resist the urge to pour in all the broth at once. Adding it slowly lets the rice absorb the liquid and create the creamy sauce risotto is known for.
- Cook to Al Dente: Like pasta, risotto should be tender but have a slight bite. Avoid overcooking, as risotto shouldn’t be mushy.
Storing and Reheating Risotto
Store leftover risotto in an airtight container in the fridge and eat it within 3 days. Avoid freezing, as the texture doesn’t hold up well. Always cool the risotto completely before refrigerating to prevent bacterial growth, and never leave it out at room temperature for over an hour.
Reheating Tips:
- Microwave: Place risotto in a microwave-safe dish, add a splash of broth or a bit of butter, and stir. Heat in short intervals, stirring between each, until warmed through.
- Stovetop: Add the risotto and a splash of broth to a saucepan. Heat over medium-low, stirring often, until warm and creamy.
Pro Tip: Use gentle heat when reheating to keep the risotto’s creamy texture intact.
Frequently Asked Questions
Yes, warm broth helps the rice cook evenly and maintains the right temperature, preventing the cooking process from slowing down.
Frequent stirring helps release the starch from the rice, creating the creamy texture that makes risotto so special.
Risotto is done when the rice is tender but still has a slight bite, similar to al dente pasta. The texture should be creamy, not dry or soupy.
No, do not rinse Arborio rice. Rinsing removes the surface starch, which is essential for creating the creamy texture of risotto. The starch needs to remain on the rice so it can release into the cooking liquid as the risotto cooks.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED – Comfort Foods For One
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Risotto For One
Watch How To Make This
Equipment
Ingredients
- 1 ½ to 2 cups low sodium chicken broth
- 2 tablespoons salted butter -divided
- ½ tablespoon olive oil
- ¼ cup sliced mushrooms (use fresh mushrooms or jarred)
- ¼ cup chopped onions
- 1 clove garlic -minced
- ¼ teaspoon kosher salt
- ½ cup Arborio rice
- 2 ounces white wine
- ¼ cup grated or shredded Parmesan cheese
Instructions
- In a 2-quart saucepan, bring the chicken broth to a gentle simmer over low heat and keep it simmering. Have a ladle ready.
- Heat 1 tablespoon of butter and the olive oil over medium heat in a deep-sided 10-inch skillet.
- Once the butter melts, add the mushrooms and cook for 1 minute, stirring frequently.
- Add the chopped onions, garlic, and salt. Cook for another minute, stirring occasionally.
- Stir in the rice, coating the grains with the oil and butter. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the wine and simmer, stirring occasionally, until the liquid has almost evaporated, about 2 minutes.
- Add ¼ cup of broth to the rice and stir until it is almost fully absorbed, about 1-2 minutes.Pro Tip: Let the liquid absorb completely, and the rice look nearly dry before adding more broth. This step ensures the perfect risotto texture.
- Continue adding broth, ¼ cup at a time, stirring constantly after each addition until it is absorbed. Repeat this process until the rice is tender, about 20 minutes.
- Stir in the remaining tablespoon of butter and Parmesan cheese until melted and creamy.
- Remove from heat, taste, and adjust with additional salt if needed. Serve immediately.
Notes
- Prepare Ingredients: Have all your ingredients ready before you start. Risotto requires constant attention, so you won’t have time to search for anything mid-recipe.
- Be Patient: Stir the risotto consistently to prevent sticking and to help release the rice’s starch, creating its creamy texture.
- Use Warm Broth: Always use broth that’s kept at a simmer. Adding cold broth slows the cooking process and affects the texture.
- Add Broth Gradually: Resist the urge to pour in all the broth at once. Adding it slowly lets the rice absorb the liquid and create the creamy sauce risotto is known for.
- Cook to Al Dente: Like pasta, risotto should be tender but have a slight bite. Avoid overcooking, as risotto shouldn’t be mushy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Really nice risotto. Delicious! I added a salmon fillet and broccoli spears along with a few chilli flakes. It’s nice to see a risotto recipe for one. Thank you.
Really delicious, very tasty! It was great to find a risotto recipe for one person.
I added tender-stem broccoli and a salmon fillet, which plumped it up quite a lot. I also added a pinch of chilli flakes. I think it would have been just as delicious without my additions.
I will definitely be making again. Thank you
Just made this for dinner. Served with seared scallops and green beans! Oh, my gosh! So good! I will be making this frequently.