Risotto for One

Course Main Course

Cuisine American

Keyword arborio rice, dinner for one, mushroom risotto, parmesan risotto

Prep Time 10

Cook Time 25

Total Time 35

Servings 1 serving

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

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

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.