Risotto: making a single serving

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An earlier post dealt with one way to have single servings of risotto, but in case you’ve eaten all of that and want a quick batch, here is a recipe adapted from Barbara Kafka’s Microwave Gourmet  (pp.114-115) to serve one as a first course or two as a side dish.

Basic Risotto

  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 1 tablespoon minced yellow onion
  • 1/4 cup arborio rice
  • 1-1/4 cups chicken broth
  • salt and fresh-ground black pepper to taste
  • freshly grated Parmesan cheese (optional)
  1. Make this is a large soup plate or pie plate.
  2. Heat butter and oil at 100% for 2 minutes.
  3. Add onions and rice, stirring to coat with the oil and butter and cook for 2 minutes.
  4. Stir in broth and cook uncovered at full power for 6 minutes; stir well and cook for an additional 6 minutes (12 minutes total).
  5. Remove from oven and let stand 3 minutes, stirring several times allowing rice to absorb remaining liquid.
  6. Stir in salt, pepper, and Parmesan cheese.
(I don’t think that this is quite as creamy and luscious as risotto made the traditional way, but it’s certainly very good when you need a quick main or first course–or just some comfort food.)

7 thoughts on “Risotto: making a single serving”

  1. Thanks for stopping by and joining my blog. Bienvenue. I hope you enjoy reading it as much as I enjoy sharing g my recipes and travels. I just wish I had found your blog a few years ago when my French mother was still alive, she passed away a few months ago, as she loved cooking but struggled to cook for herself alone. I hope all the single people out there find your blog.

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    • Thanks! Cooking for one can be a challenge–if you’re not careful it seems as if you are constantly dealing with the leftovers. It is worth it for the good food. I’m sure I’m going to enjoy your blog–I was just now reading you recipe for velvety smooth mashed potatoes–sounds so good. I love potatoes, but right now I’m on a carbohydrate restricted reset of my fat cells, but this is going on my list to try as soon as this is over.It looks like it can be adapted for a single-serving.

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    • Thanks for visiting! Some things work as “leftovers”, but too often I find they linger in the fridge until they get thrown out. I’m always looking for ways to cook for one without wasting food.

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  3. Love this! I’m sending your blog to my mother, who was always a fabulous cook (she’s French!) but now lives alone and is never inspired to do much in the kitchen. I love your ideas! thanks

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    • Thank you for visiting, and I hope that you mother will visit, too! I can’t wait for my cilantro to get big enough to try your cilantro oil–I usually try to keep the Dorot frozen stuff for winter, but I suspect that the oil would have a much richer flavor.

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