Martha Stewart Baked Risotto Recipe
The Martha Stewart Baked Risotto Recipe is creamy, comforting and simple to make. It turns regular rice into a rich, cheesy dish. This baked risotto is perfect for family dinners.
Ingredients
- Arborio rice – 1 cup
- Chicken or vegetable broth – 4 cups
- Butter – 3 tablespoons divided
- Olive oil – 2 tablespoons
- Onion – 1 small finely chopped
- Garlic – 2 cloves minced
- Parmesan cheese – ¾ cup grated
- White wine – ½ cup optional
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a casserole dish with 1 tablespoon of butter. This prevents sticking and adds flavor.
Cook Onions and Garlic
- In a saucepan, heat olive oil and 2 tablespoons butter. Add chopped onions and cook until soft. Add garlic and cook one more minute.
Toast the Rice
- Add Arborio rice to the pan. Stir for 2–3 minutes until slightly translucent. This step gives the risotto a nutty flavor.
Add Wine
- Pour in white wine (optional). Stir until mostly absorbed. This adds depth and light acidity to the dish.
Add Broth
- Pour broth over the rice. Stir gently. Season with salt and pepper. Make sure rice is evenly spread in the casserole.
Bake the Risotto
- Cover the casserole dish with foil. Bake at 375°F for 40 minutes. The rice will absorb the liquid and become creamy.
Stir in Cheese and Butter
- Remove from oven. Add grated Parmesan and remaining butter. Stir until smooth and creamy. Adjust seasoning if needed.
Serve Warm
- Scoop risotto onto plates. Serve immediately for best texture. Garnish with extra Parmesan or herbs if desired.
Notes
- Use Arborio rice for creamy texture.
- Cover the dish while baking to retain moisture.
- Stir in cheese at the end, not before baking.
- Adjust salt depending on your broth.
- Add fresh herbs like parsley for extra flavor.