One Pot Risotto Recipe

Easy One Pot Risotto

I used to be completely intimidated by risotto. All those cooking shows made it seem like you needed to stand over the stove for an hour, stirring constantly and adding liquid one tiny ladle at a time while maintaining perfect heat. Then I discovered the one pot method that delivers the same creamy, luxurious texture with way less babysitting. Game changer!

This one pot risotto has become my go-to when I want to impress dinner guests or treat myself to something special on a weeknight. It’s got all that signature creamy texture and rich flavor you expect from risotto, but without the arm workout from constant stirring. The secret? Adding most of the liquid at once and only stirring occasionally. The Arborio rice still releases its starches to create that velvety sauce, but you’re free to prep other things while it cooks.

What I love most is how this base recipe is endlessly customizable—add mushrooms for earthy depth, peas and asparagus for spring freshness, or butternut squash for fall comfort. No matter what variation you make, you’ll end up with restaurant-quality Italian comfort food. This recipe joins our collection of easy one pot meals that prove elegant doesn’t have to mean complicated.

Why You’ll Love This Risotto

No Constant Stirring: The biggest risotto lie is that you need to stir constantly. This method requires only occasional stirring for perfect results.

Restaurant Quality: Creamy, luxurious texture that rivals anything you’d get at an Italian restaurant—but made in your own kitchen.

Quick Weeknight Dinner: Ready in 30 minutes, making risotto totally achievable for busy evenings when you want something special.

Impressive Yet Easy: Looks and tastes fancy enough for company but simple enough for Tuesday night dinner.

Endlessly Customizable: The base recipe adapts to any vegetables, proteins, or seasonal ingredients you love.

Vegetarian-Friendly: Naturally vegetarian and incredibly satisfying without needing meat.

Ingredients You’ll Need

For the Risotto Base:

• 1 1/2 cups Arborio rice (don’t substitute regular rice!)
• 3 tablespoons olive oil
• 3 tablespoons butter, divided
• 1 small onion or 2 shallots, finely diced
• 3 cloves garlic, minced
• Salt and black pepper to taste

For the Liquid:

• 5 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine (optional, can use extra broth)
• Note: Traditional risotto uses wine, but we’ll use extra broth for halal version

For the Creamy Finish:

• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh herbs (parsley, basil, or thyme)
• Extra Parmesan for serving
• Lemon zest (optional but brightens everything)

Optional Add-Ins (Choose Your Favorite):

• 8 oz mushrooms, sliced (for mushroom risotto)
• 1 cup frozen peas
• 1 cup diced butternut squash
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• Fresh spinach or arugula

How to Make One Pot Risotto

Step 1: Warm Your Broth This is important—keep your broth warm in a separate pot over low heat or in the microwave. Adding cold broth to hot rice stops the cooking process and affects the final texture. It doesn’t need to be boiling, just warm to the touch. If you’re skipping wine and using all broth, you’ll need 5 1/2 cups total.

Step 2: Sauté the Aromatics Heat olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium heat. Add the finely diced onion or shallots and a pinch of salt. Sauté for 4-5 minutes, stirring occasionally, until softened and translucent. The onion should smell sweet and look almost melted into the oil. Add the minced garlic and cook for another 30-60 seconds until fragrant.

Step 3: Toast the Rice Add the Arborio rice directly to the aromatics. Stir to coat every grain with the butter and oil mixture. Toast the rice for 2-3 minutes, stirring frequently, until the edges of the grains turn slightly translucent and the rice smells nutty. This toasting step is crucial—it helps the grains hold their shape while releasing starches for that creamy texture.

Step 4: Add Liquid (The Easy Way) Here’s where this method differs from traditional risotto. Instead of adding liquid one ladle at a time, pour in about 4 cups of the warm broth all at once. Stir well, then bring to a gentle simmer. Reduce heat to medium-low so it’s just bubbling gently. Give it a good stir every 3-4 minutes—you don’t need to stand there constantly! The rice will gradually absorb the liquid over 18-20 minutes.

Step 5: Check and Adjust After about 18 minutes, taste a grain of rice. It should be tender but still have a slight bite in the center (al dente). If it’s too firm, add the remaining warm broth 1/2 cup at a time, stirring and cooking for a few more minutes. The risotto should be creamy and flow slowly when you tilt the pan—it will thicken as it sits.

Step 6: Add Your Mix-Ins If you’re adding vegetables like peas, asparagus, or spinach, stir them in during the last 3-5 minutes of cooking. For mushrooms, I prefer to sauté them separately in butter first, then fold them in at the end—they have better texture this way. For pre-cooked proteins like chicken or shrimp, add them in the last 2 minutes just to warm through.

Step 7: The Creamy Finish (Mantecare) Remove the pan from heat. This is the magic step called “mantecare” in Italian. Add the remaining 2 tablespoons of butter and the grated Parmesan cheese. Stir vigorously for about 1 minute—this creates that signature creamy, flowing texture. The risotto should look glossy and move in waves across the pan. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired.

Tips for Perfect Risotto

Use Arborio Rice: Regular long-grain rice won’t work. Arborio (or Carnaroli) has the high starch content needed for creamy texture.

Keep Broth Warm: Cold liquid shocks the rice and extends cooking time. Keep it warm on a back burner.

Don’t Rinse the Rice: You want that surface starch! Rinsing removes it and you’ll end up with non-creamy risotto.

Stir Occasionally, Not Constantly: Every 3-4 minutes is plenty. Constant stirring is a myth that makes you unnecessarily tired!

Taste for Doneness: Rice should be tender with a slight bite. Mushy is overcooked, too firm needs more time.

Serve Immediately: Risotto waits for no one! It continues to absorb liquid and thicken as it sits, so serve right away.

Common Mistakes to Avoid

Mistake #1: Using the Wrong Rice Regular rice, basmati, or jasmine won’t create creamy risotto. You MUST use Arborio, Carnaroli, or Vialone Nano rice.

Mistake #2: Rinsing the Rice That starchy coating is what creates the creaminess. Never rinse risotto rice!

Mistake #3: Using Cold Broth Adding cold liquid stops the cooking process and makes rice take forever. Always keep broth warm.

Mistake #4: Overcooking Mushy risotto is sad risotto. Aim for al dente—tender with a slight bite in the center.

Mistake #5: Adding Cheese Too Early Cheese added while the pan is still on heat can become stringy. Always remove from heat first.

Mistake #6: Making It Too Thick Risotto should flow slowly across the plate, not stand up in a mound. Add more broth if needed.

How to Store and Reheat

Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. It will solidify as it cools—this is completely normal.

Reheating: Reheat gently on the stovetop over medium-low heat, adding vegetable broth or water a few tablespoons at a time and stirring constantly until it returns to creamy consistency. You can also microwave in 1-minute intervals, stirring between each and adding liquid to loosen.

Freezing: Risotto doesn’t freeze particularly well as the texture changes, but if you must, freeze for up to 1 month. Thaw overnight and reheat with plenty of added liquid, stirring vigorously.

Leftover Magic: Turn leftover risotto into arancini (fried rice balls)! Form cold risotto into balls, stuff with mozzarella, bread and fry until golden. Game changer!

Variations and Add-Ins

Mushroom Risotto: Sauté 8 oz sliced mushrooms in butter until golden, fold in at the end with fresh thyme.

Spring Vegetable Risotto: Add asparagus, peas, and lemon zest for bright spring flavors.

Butternut Squash Risotto: Roast cubed butternut squash, add in the last 5 minutes with sage and nutmeg.

Tomato Basil Risotto: Stir in halved cherry tomatoes and fresh basil at the end for summer freshness.

Lemon Risotto: Add lemon zest and juice with extra Parmesan for bright, tangy flavor.

Seafood Risotto: Fold in cooked shrimp, scallops, or mussels during the last 2 minutes.

Truffle Risotto: Drizzle with truffle oil and shave fresh truffle on top for ultimate luxury.

Spinach and Artichoke: Add chopped spinach and quartered artichoke hearts for restaurant-style risotto.

What to Serve With Risotto

Risotto is rich and filling, so pair it with lighter sides:

• Simple arugula salad with lemon vinaigrette
• Roasted asparagus or green beans
• Grilled chicken or fish on top
• Pan-seared scallops
• Crusty Italian bread
• Caprese salad with fresh mozzarella

I love serving this alongside our One Pot Lemon Chicken for an elegant Italian-inspired dinner party. The bright lemon flavors complement the creamy risotto perfectly!

Frequently Asked Questions

Do I really need to stir constantly? No! That’s the biggest risotto myth. Stirring every 3-4 minutes is plenty for perfect creamy texture.

Can I use regular rice? No. Arborio, Carnaroli, or Vialone Nano rice have the high starch content needed. Regular rice won’t create the creamy texture.

What if I don’t have wine? Just use extra broth! The recipe works beautifully without wine. Use 5 1/2 cups broth total.

My risotto is too thick. Help! Add more warm broth or water a little at a time, stirring until it reaches the right consistency—it should flow slowly.

Can I make risotto ahead? Risotto is best fresh, but you can make it 80% done, then finish it just before serving by adding remaining liquid and cheese.

Why is my risotto gummy? You either used the wrong rice, rinsed it, or overcooked it. Use Arborio, don’t rinse, and cook to al dente.

Can I use pre-grated Parmesan? Fresh grated melts better and tastes superior. Pre-grated has anti-caking agents that affect texture.

Other Favorite Recipes

If you love this one pot risotto, you’ll also enjoy these Italian comfort favorites:

• One Pot Pasta Primavera
• Creamy One Pot Chicken Pasta
• One Pot Chicken Alfredo Pasta
• One Pot Orzo Recipe
• One Pot Mac and Cheese
• One Pot Jambalaya Recipe

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