Risotto For One
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Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
2 mins
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Total Time
37 mins
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Servings
1 serve
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Calories
371 kcal
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Course
Main Course
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Cuisine
Italian
Risotto For One
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This risotto for one recipe is easy to make and is perfect to enjoy all year round. It's velvety, rich, and creamy, making for a delicious meal.
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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
- Some variations on this risotto for one recipe you might like include:
- Tips for making
- 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.
Nutrition Information
Show Details
Serving
1 serve (does not include optional add-ins)
Calories
371kcal
(19%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
38mg
(13%)
Sodium
219mg
(9%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 1serve
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1 serve (does not include optional add-ins) | |
| Calories | 371kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 219mg | 9% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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