Martha Stewart Baked Risotto Recipe
This Martha Stewart Baked Risotto Recipe blends arborio rice, butter, onion, broth, and parmesan into a smooth, comforting dish perfect for dinner.
Equipment
- Oven-safe Dutch oven or deep baking dish
- Medium saucepan (to keep broth warm)
- Wooden spoon or silicone spatula
- Measuring cups and spoons.
- Knife and cutting board
- Ladle
Ingredients
- 1 cup arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup peas mushrooms, or spinach
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F). At the same time, warm your broth in a saucepan. Keeping the broth warm helps the rice cook evenly.
Step 2: Sauté the aromatics
- In your oven-safe pot, heat olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Step 3: Toast the rice
- Add the arborio rice and stir for about 1–2 minutes. This step lightly toasts the rice and enhances its natural nutty flavor.
Step 4: Add the broth
- Pour in the warm broth and stir gently to combine everything. Let it come to a light simmer.
Step 5: Bake the risotto
- Cover the pot and transfer it to the oven. Bake for 25–30 minutes, until the rice is tender and most of the liquid has been absorbed.
Step 6: Finish with cheese
- Remove from the oven and stir in the parmesan cheese, salt, and pepper. As you stir, the risotto will become creamy and smooth.
Step 7: Serve immediately
- Serve warm while the texture is perfectly creamy. Add extra parmesan if you like.
Notes
- Always use warm broth for even cooking
- Don’t skip toasting the rice—it adds depth
- Stir well at the end to release starch
- Use freshly grated parmesan for best flavor
- Avoid overbaking to keep it creamy