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One Pot Risotto Recipe

One pot risotto in skillet showing creamy Parmesan-coated rice with glossy texture
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Creamy Italian risotto made easy in one pot without constant stirring—restaurant-quality results with Parmesan and butter in 30 minutes.

Ingredients

Scale
  • 1 1/2 cups Arborio 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
  • 5 1/2 cups vegetable or chicken broth, warmed
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter (for finishing)
  • Fresh herbs (parsley, basil, or thyme)
  • Extra Parmesan for serving
  • Lemon zest (optional)

 

  • Optional add-ins: mushrooms, peas, asparagus, butternut squash, cherry tomatoes, spinach

Instructions

  • Keep broth warm in separate pot over low heat.
  • Heat olive oil and 1 tablespoon butter in large skillet over medium heat.
  • Add diced onion or shallots with pinch of salt. Sauté 4-5 minutes until softened.
  • Add garlic and cook 30-60 seconds until fragrant.
  • Add Arborio rice. Stir to coat with oil mixture.
  • Toast rice 2-3 minutes, stirring frequently, until edges turn translucent.
  • Pour in 4 cups warm broth all at once. Stir well.
  • Bring to gentle simmer. Reduce heat to medium-low.
  • Stir every 3-4 minutes for 18-20 minutes as rice absorbs liquid.
  • After 18 minutes, taste rice. Should be tender with slight bite.
  • If too firm, add remaining broth 1/2 cup at a time until al dente.
  • Add vegetables in last 3-5 minutes if using.
  • Remove from heat.
  • Add remaining 2 tablespoons butter and Parmesan cheese.
  • Stir vigorously 1 minute until creamy and glossy.
  • Taste and adjust seasoning. Add lemon zest if desired.

 

  • Serve immediately with extra Parmesan.

Notes

  • Must use Arborio, Carnaroli, or Vialone Nano rice
  • Never rinse the rice – need that starch
  • Keep broth warm throughout cooking
  • Stir every 3-4 minutes, not constantly
  • Rice should be al dente, not mushy
  • Remove from heat before adding cheese
  • Serve immediately – doesn’t wait well
  • For mushroom risotto: sauté mushrooms separately first

 

  • Leftover risotto makes great arancini

Nutrition

Find it online: https://fabiloustaste.com/one-pot-risotto-recipe/