Risotto for One
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Creamy Arborio rice stirred with warm broth, mushrooms, white wine, butter, and Parmesan.
Ingredients
- 1½–2 cups low-sodium chicken broth
- 2 tablespoons salted butter split
- ½ tablespoon olive oil
- ¼ cup sliced mushrooms
- ¼ cup chopped onion
- 1 garlic clove minced
- ¼ teaspoon kosher salt
- ½ cup Arborio rice uncooked
- 2 ounces white wine
- ¼ cup grated or shredded Parmesan
Equipment
- saucepan
- skillet
Directions
- Warm the broth in a 2-quart saucepan over low heat and keep it at a gentle simmer.
- In a deep 10-inch skillet, melt 1 tablespoon of the butter with the oil over medium heat. Cook the mushrooms for about 1 minute, then add the onion, garlic, and salt and cook 1 minute more.
- Stir in the rice (don’t rinse it) and cook for 2 minutes, stirring to coat it. Pour in the wine and cook for about 2 minutes, until most of it is gone.
- Add the warm broth ¼ cup at a time, stirring until each addition is almost absorbed before adding more. Keep going for about 20 minutes, until the rice is tender but still has a little bite.
- Take it off the heat and stir in the rest of the butter and the Parmesan. Serve right away.
Nutrition
Serving: 629g | Calories: 823kcal | Carbohydrates: 89g | Protein: 22g | Fat: 39g | Saturated Fat: 20g | Trans Fat: 1.1g | Cholesterol: 80mg | Sodium: 1294mg | Potassium: 590mg | Fiber: 2.1g | Sugar: 2.7g | Vitamin A: 929IU | Vitamin C: 4.3mg | Calcium: 255mg | Iron: 5.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup Arborio rice counted as dry long-grain white rice, ¼ cup grated or shredded Parmesan (the first choice counted). Brands and portions vary, so use it only as an approximation.