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How To Make Risotto For One

You won't believe how easy it is to make risotto for one person with this easy risotto recipe. This wonderful rice recipe provides you with a creamy, flavorful risotto. It's the only risotto recipe you need!

a bowl of risotto on a silver tray next to a bottle of white wine.

Risotto is a traditional Italian rice dish usually made with Arborio rice. This short-grained rice is cooked with broth and stirred until creamy and tender. Cooking the rice slowly allows the rice to release its starches which creates a rich, velvety sauce.

Why This Recipe Works

One of my favorite dishes happens to be risotto.  At its simplest, risotto is a hearty, comforting rice dish where the rice is cooked in broth until it's creamy.

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I've taken the risotto recipe I've used for years and scaled down the ingredients so that it is more of a single serving version.

Risotto is such a versatile dish, any number of ingredients can be used to enhance the flavor.

It has a reputation for being fussy, and while risotto does take a little time to cook and does require stirring the ingredients in the pan, this easy risotto actually takes no longer than about 30 minutes from start to finish.

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Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Chicken broth: I use low sodium chicken broth in my recipe. Feel free to use vegetable broth to make a vegetarian risotto.
  • Butter: Use salted butter.
  • Olive oil: I use extra virgin olive oil in this risotto recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Mushrooms: I like to use shiitake, Crimini or baby Bella mushrooms, cleaned and quartered. If you don't like mushrooms, feel free to leave them out.
  • Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to this risotto, definitely don't leave them out.
  • Salt: For flavor.
  • Rice: Use Arborio rice, it's the best rice for making risotto.
  • White wine: I prefer using a dry white wine in this recipe. Use a wine you enjoy drinking.
  • Parmesan cheese: Helps make the risotto extra creamy and delicious!

How To Make This Recipe

  1. Sliced mushrooms, chopped onions and garlic are softened in butter and olive oil in a medium-sized skillet.
  2. Rice is added to the pan where it absorbs the butter and oil and "toasts" in the pan.
  3. Add in a little white wine, then add warmed broth to the pan, a little at a time, stirring until the liquid has absorbed into the rice. This process is continued until the rice is completely cooked and the risotto is creamy.
  4. A handful of shredded Parmesan cheese and a dot of butter finish off the process.

As you can see, this is a very easy risotto recipe. I find the time I take stirring the rice to be very relaxing, especially after a long day. I usually pour a glass of wine, gather my ingredients for the risotto together and begin to cook - honestly, it's very therapeutic.

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What To Do With Leftover Ingredients

If you have any ingredients left over from this risotto recipe, you might like to consider using them in any of these single serving and small batch recipes:

Expert Tips

  • First of all, you need to be sure to have all of your ingredients handy.  When you're in the middle of making risotto, is not the time to search for an ingredient.
  • Second, the most popular rice to use here in the US is Arborio because it's easily available. This is what I use.
  • Third, eat the risotto as soon as it's cooked.  Letting the risotto sit out will make it lose its creaminess.

Frequently Asked Questions

How Many People Will This Recipe Serve?

This risotto recipe serves one (maybe two, if this is a side dish). If you are cooking for a group, refer to this Champagne Risotto as it serves 6 people.

What Size Pan Should I Use?

I use a 10-inch skillet for this risotto recipe, For best results, please use a pan of similar size.
For more information on the cooking and baking dishes I use, please visit our FAQ page.
Examples of the dishes used at One Dish Kitchen can be found at our Store page.

What Should I Serve With Risotto?

A big bowl of mushroom risotto makes the perfect meal, but you might like to serve it along with any of these wonderful single serving dishes:
Cucumber Salad
Avocado Salad
Chicken Caprese
Baked Pork Chop

If you’ve tried this easy risotto recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

RELATED: 15 Easy Desserts For One

Risotto For One | onedishkitchen.com

How To Make Risotto For One

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main, Main Dish, Side Dish
Cuisine: Italian
Keywords: risotto
Servings: 1 person
Calories: 835kcal
Author: Joanie Zisk


  • 1 ½ to 2 cups low-sodium chicken broth
  • 2 tablespoons salted butter , divided
  • ½ tablespoon olive oil
  • 2 ounces sliced mushrooms
  • ¼ cup chopped onions (3/4 ounce)
  • 1 clove garlic , minced
  • ¼ teaspoon kosher salt
  • ½ cup Arborio rice
  • 2 ounces white wine
  • ¼ cup shredded Parmesan cheese


  • Pour the chicken broth into a medium-sized saucepan and bring it to a simmer over low heat.  Make sure to have a ladle nearby.
  • Heat 1 tablespoon of the butter and the olive oil over medium heat in a deep sided 10-inch skillet .
  • When the butter has melted, add the fresh mushrooms and cook for 2 minutes.
  • Add the chopped onions and garlic and cook for another 2 minutes.
  • Season with the salt and stir in the rice.  Let the oils coat the grains and continue to toast the rice, stirring for about 3 minutes.
  • Add the wine to the pan and simmer until the liquid has almost evaporated, stirring occasionally, about 2 minutes.
  • Add 1/4 cup of the broth and stir until almost completely absorbed, about 2 minutes.
  • Continue to add broth to the pan, 1/4 cup at a time and stir until absorbed. Continue this process until rice is tender, about 20 minutes.  Taste and season with salt if necessary.
  • Stir in the remaining tablespoon of butter and parmesan cheese.
  • Remove from heat, taste and season with additional salt, if desired.  Serve immediately.


Expert Tips
  • First of all, you need to be sure to have all of your ingredients handy.  When you're in the middle of making risotto, is not the time to search for an ingredient.
  • Second, the most popular rice to use here in the US is Arborio because it's easily available. This is what I use.
  • Third, eat the risotto as soon as it's cooked.  Letting the risotto sit out will make it lose its creaminess.


Serving: 1serving | Calories: 835kcal | Carbohydrates: 88g | Protein: 22g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 77mg | Sodium: 1131mg | Potassium: 557mg | Fiber: 4g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 5.1mg | Calcium: 296mg | Iron: 5.2mg

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.

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10 thoughts on “How To Make Risotto For One”

  1. Great recipe, amazing flavour. You could get away with adding more mushrooms if you want, even doubling. Also, dried mushrooms and/or mushroom stems can be added to the broth while simmering to add more mushroom flavour.

  2. 4 stars
    I made this as a side to sirloin steak and halved most of the quantities, except for the mushrooms. The mushrooms were 1 Shitake, 1 Swiss Brown, 1 Chanterelle and a small bunch of enoki. They were cooked briefly in the pan with the steak to get a little caramelisation. I substituted a shallot for the onion and used 2 cloves of garlic. As I had no wine I substituted 20ml verjuice. With the Parmesan, I stirred through half a tablespoon of Philidelphia cream for cooking. It still took almost 20 minutes and the risotto was to die for. Thank you for the recipe. It was perfect for me to build my own personal tastes on.

  3. Barbara Best

    4 stars
    Great recipe! Happy for the portion control or I would have eaten an entire recipe for 8. Risotto is time consuming and requires attention, but the creaminess is so worth it. This is no fix it and forget it recipe.

    It was a tad salty, though; thus the 4-star, not 5-star rating. I’d recommend unsalted butter or just s pinch instead of 1/4 tsp.

  4. i followed the instructions exactly as written. the rice was hard and not too tasty!!!
    the rice was Arborio;the input of ingredients were put in as specified and the time line was followed.
    any suggestions as to why it did not work?? risotto for one recipe.

    1. Hi James, it sounds like you may have needed to cook the rice longer. It should cook until completely tender, which our recipe testings showed to be 20 minutes.

  5. 5 stars
    Making a delicious dinner for one is nearly impossible. Not now, this will be perfect for when my husband is away traveling.

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