After a recipe for risotto for one?
Then this recipe is for you.
This risotto recipe is easy to make and can be made to suit your tastes.
Choose to enjoy it plain, as a side dish, or include some optional add-ins like lemon juice or sauteed mushrooms.
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Risotto is a delicious meal but finding a recipe that only serves one can be hard.
This recipe for risotto for one is a recipe that simplifies the guesswork when it comes to making risotto.
Risotto is renowned for its velvety texture, rich flavors, and comforting warmth, and this recipe is no exception.
This recipe provides a base for risotto for one that can be customized to suit your liking.
Serve this risotto plain or as a side dish with grilled meats, add sautéed mushrooms, or even some marinara sauce.
The choice is yours and possibilities endless.
Whether you're seeking a delightful solo dinner or a meditative cooking experience, this risotto for one is a recipe that is comforting and satisfying.
If you are after other delicious risotto recipes, why not try risotto ai funghi (mushroom risotto), lemon risotto, or risotto zafferano (saffron risotto)?
Tips For Making Creamy Risotto
To make the best tasting risotto that is both rich and creamy, here are some helpful tips:
- Choose rice with a higher starch content, such as arborio or carnaroli, to create a creamy texture.
- Take your time when adding the stock to the rice, stirring gently and constantly to release the starch slowly. Make sure you add stock that is slightly heated.
- Don't rush the process - risotto requires a bit of patience, but the end result is well worth it.
- To ensure that the rice cooks evenly and doesn't stick while making risotto, it is best to use a wider saucepan. Although you don't have to stir the rice all the time, you still need to stir it enough to ensure even cooking and avoid sticking.
- It's important to remember that risotto tastes best when served immediately and that if it's kept for too long, the creaminess may be lost.
- Leftover risotto can be used to make arancini balls.
Why You'll Love This Recipe
- This risotto for one recipe is a quick and easy solo meal option.
- Customize this risotto recipe to your liking.
- Enjoy this easy to make risotto on its own, or as a side dish to different meals.
Cost To Make
Estimated cost = $2.80
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter
- Brown Onion
- Arborio Rice
- White Wine
- Chicken Stock or Vegetable Stock
- Parmesan Cheese
- Salt and Pepper
Optional Add-ins/Toppings
- Lemon Juice and lemon zest
- Sauteed Muhrooms
- Pinch of saffron Strands
- Grated Parmesan
- Parsley: Finely chopped
Instructions
Step One: In a wide small sized saucepan, heat the butter and chopped onion over medium heat. Cook until the onions are lightly browned and soft.
Step Two: Mix through the arborio rice and cook for a further 2 to 3 minutes, or until the rice is lightly golden brown.
Step Three: Add the white wine and cook until almost all the liquid is gone from the saucepan. If you are using any add ins, like lemon juice, sauteed mushrooms, or saffron, you can add them to your saucepan now.
Step Four: Over low to medium heat, add about ¼ cup of stock to the rice. The liquid should be simmering, not boiling. Gently stir the rice until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
Step Five: Remove from heat and mix through grated Parmesan cheese, remaining butter, and salt and pepper to taste.
Step Six: Allow the rice to sit for 1 to 2 minutes with a lid on. Serve.
Tips for Success
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Constantly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
Substitutions / Variations
Some variations for this risotto for one include:
- Mushroom Medley: Sauteed wild mushrooms (such as shiitake, oyster, and chanterelle) add an earthy and savory dimension to the creamy risotto.
- Lemon and Asparagus: Zesty lemon zest and tender asparagus spears infuse the risotto with a refreshing burst of flavor and vibrant color.
- Roasted Garlic and Parmesan: Roasted garlic cloves and generous shavings of Parmesan cheese create a rich and indulgent twist to the traditional risotto.
- Spinach and Sun-Dried Tomato: Stir in fresh baby spinach and tangy sun-dried tomatoes for a wholesome and delightful combination of textures and tastes.
- Pumpkin and Sage: During the fall season, adding roasted pumpkin and aromatic sage brings a cozy, autumnal feel to the dish.
- Toss in some lightly toasted pine nuts.
Serving Suggestions
- Garnish with Fresh Herbs: Add a final flourish of freshly chopped herbs, such as parsley, basil, or chives, to brighten up the dish and add to the overall flavor profile.
- Side of Garlic Bread: Accompany the risotto with a side of garlic-infused crusty bread or breadsticks. The crispy texture and garlicky aroma will complement the creamy risotto perfectly.
- Serving in Parmesan Cups: For an elegant touch, create Parmesan cups by baking grated Parmesan cheese until it forms lacy, crispy cups. Fill these cups with the risotto and present a visually appealing and delicious dish.
- Pair with Wine: Pair this risotto for one with a glass of wine. A crisp white wine like Pinot Grigio or a medium-bodied red like Merlot can add to the flavors.
Storage
This risotto for one recipe can be stored in the fridge in an airtight container for up to 2 to 3 days.
FAQ
Typically, for one person, you would need around ¼ to ⅓ cup of dry risotto rice (Arborio, Carnaroli, or Vialone Nano rice).
As for how much cooked risotto 1 cup of dry risotto makes, it can vary slightly depending on the specific type of rice and cooking technique.
On average, 1 cup of dry risotto rice will yield approximately 2 to 2.5 cups of cooked risotto.
Keep in mind that risotto rice absorbs a lot of liquid during the cooking process, resulting in the creamy and rich texture that the dish is known for.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Risotto For One
Ingredients
- 1 tablespoon (15 grams, 0.53 ounces) butter
- 60 grams (2.12 ounces) brown onion, finely chopped
- ¼ cup (48 grams, 1.72 ounces) arborio rice
- ¼ cup (62ml/grams, 2.21 ounces) white wine
- 1 ¼ cup (375 ml/grams, 13.23 ounces) chicken stock or vegetable stock, slightly heated
- 1 tablespoon (6 grams, 0.24 ounces) Parmesan cheese, grated
- Salt and pepper to taste
Optional add-ins/toppings
- 1 tablespoon lemon juice and lemon zest
- 100 grams (3.53 ounces) sauteed mushrooms
- Pinch of saffron strands
- Parmesan cheese grated, to garnish
- Parsley finely chopped, to garnish
Instructions
- In a wide small sized saucepan, heat the butter and chopped onion over medium heat. Cook until the onions are lightly browned and soft.
- Mix through the arborio rice and cook for a further 2 to 3 minutes, or until the rice is lightly golden brown.
- Add the white wine and cook until almost all the liquid is gone from the saucepan. See note 1.
- Over low to medium heat, add about ¼ cup of stock to the rice. See note 2. Gently stir the rice until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
- Remove from heat and mix through grated Parmesan cheese, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on. Serve.
Notes
- If you are using any add ins, like lemon juice, sauteed mushrooms, or saffron, you can add them to your saucepan now.
- The liquid should be simmering, not boiling.
- Add a squeeze of lemon juice and lemon zest
- Add some sauteed mushrooms.
- Top with some fresh cherry tomatoes and basil leaves.
- Garnish with grated Parmesan cheese.
- Add a pinch of saffron strands when you add in the white wine.
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Constantly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
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