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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.
This risotto is satisfying on its own but also pairs wonderfully with dishes like Baked Shrimp, crispy Chicken Nuggets, tender Slow Cooker Ribs, or juicy Smothered Pork Chops. When served with a main dish like these, it becomes a wonderful dinner option for two people.
Why You’ll Love This Recipe
- Perfect Portion: Made for one serving, so there’s no waste or leftovers. Need more? Simply 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 and just requires a bit of stirring.
- 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 known for its high starch content. This starch gives risotto its signature creamy texture as it cooks slowly in broth. Traditional risotto often includes ingredients like white wine, butter, and Parmesan cheese, creating a rich and flavorful dish.
Our single serving risotto recipe brings this Italian favorite to your table in a smaller portion, perfect for one. Made with simple ingredients, it’s a comforting and creamy dish that’s easy to prepare. Whether enjoyed as a main course or paired with a side, it’s a quick and satisfying meal you’ll want to make again and again.
Choosing The Right Rice For Risotto
For a creamy, authentic risotto, Arborio rice is the best choice due to its high starch content. This starch gives risotto its signature velvety texture, which you won’t achieve with long-grain varieties like basmati or jasmine.
Why Arborio Works:
- Short-Grain Profile: Absorbs broth well and cooks evenly.
- Starch Content: Releases enough starch to create a creamy consistency.
Other Top Risotto Rice Varieties:
- Carnaroli: Larger grains with high starch content for ultra-creamy results, though less common.
- Vialone Nano: Known for its thickness and excellent liquid absorption, ideal for risotto lovers.
Pro Tip: Avoid long-grain rice for risotto, as its lower starch content won’t provide the creamy texture you’re looking for.
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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 Broccoli Casserole, Chicken Paprika, or Tortellini Soup.
- Butter: Combined with olive oil, it toasts the rice, adding a nutty, rich flavor.
- Olive Oil: I use extra virgin olive oil for its high quality and true olive flavor, but light olive oil can be used as well.
- 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, Mushroom Pasta, Salisbury Steak, or Chicken and Rice Casserole.
- Onions and Garlic: These add a flavorful base. The onions caramelize as they cook, giving a touch of sweetness.
- Salt: Enhances the overall flavor.
- Rice: Arborio rice is ideal for risotto due to its starch content, which creates a creamy texture. Store uncooked rice in a cool, dry place or in the freezer for long-term storage.
- 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.
- Parmesan Cheese: Adds creaminess and a savory finish. If you don’t have Parmesan, another hard cheese can be used.
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 step-by-step photos and instructions help you visualize how to make a single serving of mushroom risotto. See the recipe box 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.
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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, you can substitute the wine with an equal amount of chicken or vegetable broth. The flavor will be slightly different but still delicious.
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:
If you’ve tried this single serve 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 it!
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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.
I am one of the harshest critics of online recipes because so many fail. But this was delicious and I could eat it often. Follow it exactly and you will be very happy with the flavours and amount it makes. Thanks
Thank you so much, Kate. I’m so happy you enjoyed it.
I made your risotto today and it was so good! I’ve never made risotto before, but I got everything ready and followed your instructions one step at a time and it was delicious. Thanks so much, I love One Dish Kitchen, I’m so glad I found you!
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.
My Arborio rice also needed a lot more broth and time than indicated, but this was a handy recipe to get started.
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.
I’m so glad you enjoyed the risotto recipe. Thanks so much for taking the time to let me know.
Joanie
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.
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.
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.
Perfectly creamy and delicious! Thanks for the great recipe!
Making a delicious dinner for one is nearly impossible. Not now, this will be perfect for when my husband is away traveling.
Yes I found what I wanted