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!
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.
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.
What Is Risotto?
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.
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.
See recipe box below for ingredient amounts and full recipe instructions.
- chicken broth
- olive oil
- Arborio rice
- white wine
- Parmesan cheese
How To Make
If you prefer, you can leave the mushrooms out of this risotto recipe.
- Sliced mushrooms, chopped onions and garlic are softened in butter and olive oil in a medium-sized skillet.
- Rice is added to the pan where it absorbs the butter and oil and "toasts" in the pan.
- 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.
- A handful of shredded Parmesan cheese and a dot of butter finish off the process.
- If you want to make a vegetarian risotto, use vegetable broth.
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.
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:
- Chicken broth: Chicken and Dumplings, Lentil Stew, Potato Soup
- Mushrooms: Beef Stroganoff, Salisbury Steak, Thai Shrimp Soup
- Onions: Meat Sauce, Pan Fried Okra, Baked Beans
- Garlic: Hummus, Beef Tacos, Mini Meatloaf
- Rice: Pork Stir Fry, Rice Pilaf, Fried Rice
- Wine: Shrimp Scampi, Baked Stuffed Fish, Chicken Cacciatore
- Parmesan cheese: Buttered Noodles, Tuna Casserole, Alfredo Sauce
- 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.
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.
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 To Serve With This Recipe?
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:
- 1 1/2 - 2 cups low-sodium chicken broth
- 2 tablespoons salted butter , divided
- 1/2 tablespoon olive oil
- 2 ounces sliced mushrooms
- 1/4 cup chopped onions (3/4 ounce)
- 1 clove garlic , minced
- 1/4 teaspoon kosher salt
- 1/2 cup Arborio rice
- 2 ounces white wine
- 1/4 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.
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.