Microwave Mushroom Risotto for One

Flying solo on dinner plans? Stay home and cook up a comforting, delicious serving Mushroom Risotto for One that is well worthy enough to make any restaurant menu.

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!

Maybe you’ve made risotto before and are like, “No, way . . .that’s going to take too long and/or I don’t have the patience.” However, unlike traditional risotto that takes 20 minutes of constant stirring and devoted attention (a real PITA) to produce, this easy-make risotto cooks up in the MICROWAVE in less than 10 minutes.

Check out how easy it is to make risotto in the microwave!

Plus, since it is a single-serve mushroom risotto recipe, you have automatic portion control that will keep you from eating an entire pot full. It’s so creamy and velvety and mushroom-y, you are going to love this under 10-minute risotto recipe.

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!

The recipe uses all of the traditional risotto ingredients including Arborio rice, which (consider this your warning) you should NOT swap out for another type of rice. Arborio a medium-grained rice that is that textbook standard for producing the right starchy, creamy texture of this beloved rice comfort dish. Also of course, butter, Parmesan cheese, and mushrooms! I think Baby Bella (aka Cremini) mushrooms work great, but those simple white button mushrooms will do just fine too!

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!
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Serving: 300 cal, 13g fat, 27g carb, 6g protein). I used a vegetable-based culinary concentrate from Zoup to whip up the broth, so convenient and rich-tasting, there was no point in opening a big carton of broth for just ½ cup. 

Pro Tip: Use a really big mug, about 20 – 24 ounces (or bigger). This will at first appear too big when you see the small amount of rice in it, but the large size is mandatory to prevent any messy over-boiling. If you’d like a large yield microwave risotto dish, check out my recipe for Microwave Risotto with Lemon & Asparagus which serves four

Lemon Asparagus Risotto in microwave

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Mushroom Risotto for One (in a Mug, in the Microwave)!
Prep Time
2 mins
Total Time
10 mins
 

In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!

Course: rice, Side Dish
Cuisine: comfort, Italian
Keyword: mushroom, rice, risotto
Servings: 1 serving
Calories: 300 kcal
Ingredients
  • ½ tbsp butter
  • 1 tbsp finely chopped onions
  • ¼ cup of arborio rice no substitutes
  • 1/2 cup of veggie broth
  • 1 tbsp of dry white wine can sub broth or water
  • Pinch garlic powder
  • Pinch ground black pepper
  • 3 tbsp finely chopped mushrooms about 2 white buttons
  • 1 tbsp grated Parmesan cheese
  • Optional garnish: chopped thyme or p
Instructions
  1. Place the butter and onion in oversized 20- to 24-ounce mug. Mug will look “too big” for ingredients, but it will boil up so you need that room. Microwave on HIGH for 90 sec, stopping to stir halfway through.
  2. Add the rice, garlic powder, ground pepper, and broth to butter mixture.
  3. Microwave on 50% power for 2 minutes. Let “rest” for 2 minutes, then at 50% for another two minutes.
  4. Stir in wine and mushrooms. Microwave at 50% for 2 more, let sit 2 minutes. If it is liquid-y or rice still has “crunch” then microwave again at 50%, adding water if getting too dry.
  5. Add cheese and herbs, if desired, and heat another 1 minute at 50% power.
  6. *Because microwave cooking times can vary depending on wattage, if at any time too much liquid is evaporating and rice looking dry, add a tablespoon more of broth/water back in.

Addictive Honey Ginger Broccoli for Two in Air-Fryer

When I’m looking for a fast vegetable side dish, this easy broccoli recipe is a winner. A quick roast in the air fryer makes those little buds on the top “tree” part of the stalk deliciously crispy and lightly salty-sweet, while the stalk remains mostly tender. So delicious, it is seriously addictive!

A quick vegetable side dish in the air fryer that the whole family will love!  Slightly salty-sweet, crispy so delicious it's addictive!

This air fryer broccoli recipe only requires a few simple ingredients, takes less that 15 minutes prep to plate, and pairs deliciously with everything from fish, beef, chicken or to pile up in a nourishing grain bowl. My family thinks it’s the best broccoli recipe ever and will often eat it as a snack!

This broccoli recipe is SO EASY!

Choosing Broccoli for this Air Fryer Side Dish

Select broccoli with for tightly closed, dark green florets and firm, thinner stalks. Thick stalks mean the plant is older and can yield a woody texture. Also, skip over heads of broccoli with yellowing or tiny yellow flowers, this also means they are over-mature and not the best for eating. Fresh broccoli will last about 3 to 5 days in the fridge, properly stored.

One shortcut I use on busy nights is to use pre-washed and bagged broccoli florets from the produce department, rather than cutting up the whole thing. Also, in a pinch, you can grab fresh broccoli florets off the salad bar offerings if your grocery store has one. However, I definitely don’t recommend using frozen broccoli for this air fryer broccoli recipe – that just won’t work. You’ll get a soggy, mushy result.

Can I Swap the Ginger Paste?

Another convenience I use in this air fryer broccoli is ginger paste, making my own rather than using the microplane grater on fresh gingerroot (although that’s a very fresh and vibrant option if you have a few extra minutes). Ginger paste is simply finely blended or minced ginger with a bit of oil and usually comes in a toothpaste-like tube or squeeze bottle so it’s easy to portion what you need. I would not recommend using dried ground ginger in this recipe, it just doesn’t lend the same zip! For another flavor option, you can also swap out the ginger for garlic! Or, for picky eaters, simply olive oil, salt and pepper.

What Air Fryer is Best for this Broccoli Recipe for Two?

Because this makes a small-batch of crispy broccoli intended for two people, it will fit in a standard, smaller “drawer” type air-fryer. I’ve also made it in my Instant Pot Duo Crisp (which has an air fryer function). If you are looking to double up the recipe to make more, then I would suggest using a larger toaster-oven style air fryer. I have the Instant Pot Omni Pro XL Air Fryer Toaster Oven, it has a large capacity cooing space, trays pull in and out like a traditional oven; and bakes, broils, air-frys, roasts, toasts and does nearly everything but wash dishes. Seriously, I love that think. However, if you don’t even have an air fryer at all, just bake at 400F degrees in a traditional oven for about 12-14 minutes, turning once with a spatula.

Storing Leftover Honey Ginger Broccoli

Store leftovers (if any!) in an air-tight container in the fridge for up to 3 days. However, it will lose its crispness to a degree. The best way I have found to reheat is to pop in microwave on “defrost” for up to a minute to take the chill off, and then crisp back up in a pre-heated air fryer for 2 or 3 more minutes, taking care not to burn the already browned parts.  This air-fryer broccoli isn’t suitable for freezer meal prep – it’s best enjoyed immediately.

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5 from 5 votes
Honey Ginger Broccoli (for two) in Air Fryer
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A simple, speedy, and super-tasty wat to prepare broccoli in the air fryer that the whole family will love!

Course: side, Side Dish, Snack, Vegetable
Keyword: air fryer, broccoli, paleo
Servings: 2 servings
Calories: 120 kcal
Ingredients
  • 6 ounces broccoli florets
  • 1 Tbsp olive oil
  • 2 tsp honey
  • 1/2 tsp ginger paste
  • 1/8 tsp salt
  • Dash pepper
Instructions
  1. Pre-heat air fryer to 390 F degrees.
  2. Wash, dry and chop broccoli into approximate 1-inch florets. Try to keep florets about the same size to promote even cooking.
  3. In bowl, whisk together olive oil, honey, ginger, salt and pepper
  4. Add florets and toss until well coated.
  5. Spread coated broccoli florets out into single layer in air fryer basket or tray.
  6. Air fry for 7 to 10 minutes, turning once, until “tree” part of broccoli is turning light brown and crispy.
Recipe Notes

Notes:

  • For a short cut, use bagged, pre-washed florets or purchase from the salad bar.
  • Smaller florets will cook faster than large florets.

Nutrition:

  • 120 cal, 8g fat, 25g carb, 3g fiber, 3g protein per serving

Sheet Pan Chile Lime Spiralized Hash Browns

Sheet Pan Chile Lime Spiralized Hash Browns are baked, not fried, and make a yummy potato side dish for any meal of the day!

[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.

Easy, economical, and a nutritious food choice to fuel an active lifestyle – plus bonus, this fun sheet pan hash brown recipes is a big hit with the entire family. The added flavor comes from a simple drizzle and toss with butter, olive oil, and spices before baking.

Making this sheet pan recipe is a time and sanity saver. There is NO standing over a hot, grease-spitting skillet flipping hash brown patties one by one.  

Plus, it’s fun to prep potatoes using a spiralizer to make long, twisty potato strands – get the kids to help with this portion of the chili lime hash browns.

[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.
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Also, check out my Pinterest Story for video step-by-step.

Pro Tip #1: If you don’t have a spiralizer (I love my spiralizer attachment for the Kitchenaid Mixer), a similar result can be achieved with an inexpensive manual spiralizer, shredding potatoes with a food processor, or grating with a simple box grater. That last box grater option will give you an arm workout too!

Pro Tip #2: After spiralizing or grating, rinse off potatoes in a bowl of cold water to remove the excess starches. You can skip this step, but the potatoes will be gloppy and less crispy (but still taste just fine).

Pro Tip #3: Line the baking sheet with a silicone baking sheet or parchment paper. This recipe will stick to pan otherwise.

Pro Tip #4: You can adjust the chili spice level up or down depending on the preference of your family.

Pro Tip #5: Use an approximate 10” x 15” rimmed baking sheet and don’t overfill it.  Use the amount of potatoes called for in the spiralized potato recipe. Too many spiralized potato strands and the hash browns will not bake up crispy.

Pro Tip #6: Don’t try to flip or stir the potatoes during baking. They WILL get crispy on top and bottom and lining the pan with parchment will keep them from sticking.  

Pro Tip #7: Sheet pan potato recipes like these spiralized chili lime hash browns are very versatile and work for breakfast, brunch, lunch and dinner!

[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.
Served for dinner with squash and shredded chicken.

Reduce food waste by roasting the “potato butts” that are remnants after spiralizing. They look so funny, but taste just as yummy!

This post contains affiliate links. I earn a small commission on sales, however price to you remains the same. Proceeds are used to offset expenses to keep The Fit Fork going! Thank you!

Sheet Pan Spiralized Chile Lime Hash Browns
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Breakfast, brunch, dinner, Side Dish
Keyword: potatoes, sheet pan, side dish
Ingredients
  • 2 lbs. Russet potatoes washed
  • 3 Tbsp. butter melted
  • 1 Tbsp. olive oil
  • 1 Tbsp fresh lime juice
  • 1 Tbsp. chili powder
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
Instructions
  1. Preheat oven to 425F degrees.

  2. Grate or spiralize potatoes with skin left on.

  3. Dunk prepped potatoes in cold water, drain, and pat dry on a dish cloth.

  4. Line approx 10"x15" rimmed baking sheet with parchment paper or silicone baking sheet. Spread out potatoes on pan.

  5. In bowl, melt butter and stir in olive oil, lime juice, chili powder, salt and garlic powder, parsley. Drizzle over potatoes and toss around with spoon or hands. Spread potatoes back out into even layer.

  6. Bake for 30 to 40 minutes (WITHOUT stirring or flipping), or until browning. If you would like them extra, extra crispy, turn OFF oven and let pan sit in oven for another 10-15 minutes.

Turmeric Mashed Potatoes | Dairy-free, Plant-based, Whole30

Everyone has their own special way of making mashed potatoes, and often for me that includes winging it! You know, a little of this and a little of that – and sometimes this potato side dish turns out better than others, lol! Vegan Turmeric Mashed Potatoes - dairy-free, gluten-free, plant-based, healthy complex carbs

The last time I made the best mashed potatoes worthy of putting on repeat, I made sure I to write down all the details for future replication. Vegan Turmeric Mashed Potatoes are dairy-free, plant-based, gluten-free and awesome complex carbs to fuel running. Ground turmeric serves as a functional ingredient, I appreciate those anti-inflammatory benefits. Also, the earthy undertones of turmeric play so nicely with potato – and the beautiful COLOR, people might think these are sweet potatoes at first glance! Continue reading

Best Ever Balsamic Mushrooms & Onions | Paleo, Vegetarian

Balsamic Mushrooms & Onions are one of my favorite side dishes and seem to go with almost everything! If vegetables could have a little black dress, this would be it – easy but elegant and suitable for all occasions!Balsamic Mushrooms and Onions are an easy 30 minute side dish that is paleo friendly and vegetarian.

This simple sauté is a flavorful accessory to steaks, you’ll be transported to the feel of white tablecloth steakhouse dining in your own home.  Not just a steak side dish though, also pairs magnificently with seafood, chicken, pork . . . or pile up on a baked sweet potato or bowl of grits for some ahhhh-mazing comfort food feels. Read on for this best of the best sautéed mushroom recipe: Continue reading