Risotto For One
Make a creamy, flavorful single-serving risotto in just 30 minutes! This easy recipe is perfect for a quick weeknight dinner.
Servings: 1 serving
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.
Video
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
Serving: 1serving | Calories: 814kcal | Carbohydrates: 94g | Protein: 25g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1347mg | Potassium: 716mg | Fiber: 4g | Sugar: 3g | Vitamin A: 917IU | Vitamin C: 3mg | Calcium: 279mg | Iron: 6mg
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