Martha Stewart Baked Risotto Leave a Comment on I Tried Martha Stewart’s Baked Risotto, and It Gave Me Exactly What I Needed
It was the kind of day where I didn’t want to stir. Not because I was busy. Not because I was tired. Just because I didn’t feel like standing for that long.
Her Highness says you don’t have to. You just put it in the oven. The rice does what it needs to without you. And some days, that’s the kind of company you want.
Martha’s version is soft-spoken. Olive oil. Onion. Arborio rice. A splash of wine if you have it, water and stock if you don’t.
It cooks covered, in the oven. No tension. No constant checking. Just heat and time.
Then it comes out needing one last bit of care— a little hot water, butter, cheese. That final stir. The one that makes it creamy again.
What I Did Differently
Skipped the wine. Didn’t want the sharpness.
Used all water—no stock. I was out. Still tasted like something worth sitting down for.
Didn’t chop the parsley. Just tore a few leaves and let them fall.
The Way It Happened in My Kitchen
The onion softened while the oven preheated. The kitchen was quiet. Mae was upstairs. The dog was asleep.
I stirred the rice into the oil. Watched it shimmer. Poured in the water, added salt and pepper, then closed the lid like a whisper.
I didn’t open the oven once. Didn’t check. Didn’t peek.
When I lifted the lid again 25 minutes later, it looked tired. Just like me. But then I stirred in more water, the butter, the cheese— and it came back. So did I, a little.
A Few Things I Learned While It Baked
Sometimes you need a dish that does the work without needing you. Creaminess doesn’t come from effort—it comes from patience. Finishing is still care. Even if the beginning was easy.
What I Did With the Extras
Ate a bowl in silence. Left the pot on the stove in case Mae got hungry later. She did. Didn’t say anything. Just smiled and took a second scoop.
Would I Make It Again?
Yes. For the days that ask nothing but warmth.
That’s As Much As I Remember
It was soft. And for once, so was I.
If you liked this, the butternut squash risotto I made last week had a little more drama, but the same kind of calm in the end.
I Tried Martha Stewart’s Baked Risotto, and It Gave Me Exactly What I Needed
FAQs
Can I Skip The Wine?
yes. it’s just one note. the rest of the dish still sings.
Is It Really Creamy Without Stirring?
surprisingly, yes. you just stir at the end. gently.
Can I Make It Vegetarian?
absolutely. just use veggie stock or water. it still comforts.
What Else Can I Add?
mushrooms. pancetta. roasted garlic. or nothing. it doesn’t need much.
How Do I Reheat It?
splash of stock, low heat, slow stir. it remembers how to be soft.
Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:250 kcal Best Season:Suitable throughout the year
Description
Creamy, gentle, and just quiet enough to help you come back to yourself—this oven-baked risotto doesn’t need much. Just time and a little trust.
Ingredients
Instructions
Preheat the oven to 425°F (220°C).
Sauté onion in olive oil. just until translucent. not browned. just softened.
Add the rice. stir until glossy. it should feel like a beginning.
Deglaze with wine (if using). let it disappear.
Add 1½ cups hot water and the stock. salt, pepper. bring to a boil.
Cover and bake for 20–25 minutes. forget about it for a while.
Take it out. stir in more hot water (½–¾ cup), until creamy again.
Add butter. parmesan. parsley. stir until it melts into itself.
Serve warm. let it sit with you. or take it to the couch.
