Martha Stewart Baked Risotto Recipe
Tired of stirring risotto forever? This Martha Stewart Baked Risotto Recipe changes everything.
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3/4 cup Arborio rice
- 1/4 cup dry white wine optional
- 2 1/4 cups hot vegetable broth or chicken
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter cut into pieces
- Salt and pepper to taste
- Optional: 1 cup mushrooms sliced
- Optional: 1/2 cup frozen peas
Instructions
Preheat Oven
- Set oven to 425°F (220°C). Heat olive oil in Dutch oven. Medium heat works best.
Cook the Onion
- Add chopped onion to hot oil. Stir until soft and golden. About 5 minutes total.
Toast the Rice
- Add Arborio rice to pot. Stir 1-2 minutes until edges look clear. Coats perfectly.
Add Wine
- Pour in white wine if using. Cook until absorbed. Bubbles away quickly.
Pour in Broth
- Add hot broth slowly. Season with salt and pepper. Bring to simmer gently.
Bake Covered
- Cover pot tightly. Bake 25-30 minutes. Rice absorbs liquid fully.
Finish on Stove
- Remove from oven. Stir in butter and Parmesan. Add veggies if using. Creamy magic happens.
Rest and Serve
- Let sit 2 minutes. Fluff with fork. Serve hot and steamy.
Notes
- Use hot broth – cold shocks rice.
- Arborio rice is key for creaminess.
- Stir vigorously at end for starch release.
- Variation: Add shrimp for seafood twist.
- Variation: Saffron for fancy golden color.
- Don't peek while baking – steam matters.
- More cheese? Stir in mozzarella too.
- Vegan: Skip butter, use nutritional yeast.
- Double broth if rice looks dry midway.