This delicious and easy baked risotto, inspired by Martha Stewart, is a fuss-free twist on the classic. Creamy, comforting, and packed with flavor, it bakes in the oven—no constant stirring required! Perfect for a quick weeknight meal, you can customize it with your favorite add-ins like mushrooms, roasted garlic, or crispy pancetta for extra depth.
Recipe Ingredients:
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- ¾ cup Arborio rice
- ¼ cup dry white wine, (optional)
- 2 to 2 1/4 cups hot water
- ½ cup homemade or low sodium canned chicken stock
- ¾ teaspoon coarse salt
- ⅛ teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)
How To Make Baked Risotto?
- Preheat the oven: Set your oven to 220°C (425°F).
- Sauté the onion: In an ovenproof saucepan or Dutch oven, heat olive oil over medium-high heat. Add the chopped onion and cook, stirring, until translucent (about 2-3 minutes).
- Toast the rice: Stir in the Arborio rice and cook for 1 minute, coating the grains in oil.
- Deglaze with wine: Pour in the dry white wine (if using) and cook until fully absorbed, about 1 minute.
- Add the liquids: Stir in 1½ cups (360ml) of hot water, chicken stock, salt, and pepper. Bring to a boil.
- Bake the risotto: Cover the pot and transfer to the oven. Bake for 20-25 minutes, until most of the liquid has been absorbed.
- Finish for creaminess: Remove from the oven and stir in ½ to ¾ cup (120-180ml) hot water to reach a creamy consistency. Add butter, Parmesan cheese, and parsley (if using).
- Serve immediately: Enjoy warm with an extra sprinkle of Parmesan on top!
Recipe Tips
- Use hot water and stock: Cold liquids will slow down the cooking process and affect the texture. Always use hot water and hot stock to keep the risotto creamy and smooth.
- Don’t skip the stirring at the end: While this is a no-stir recipe in the oven, stirring in the extra water, butter, and cheese at the end is crucial for that perfect creamy consistency.
- Bake with a lid on: Keeping the pot covered while baking traps steam, allowing the rice to cook evenly and absorb all the flavors.
- Adjust the liquid at the end: Risotto should be creamy, not dry. If it looks too thick after baking, add a little extra hot water until you reach the right texture.
- Use freshly grated Parmesan: Pre-grated cheese won’t melt properly and can make the risotto grainy. Grate fresh Parmesan for the best creamy finish.
How To Store Leftovers
- Refrigerate: Let the leftover baked risotto cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Risotto is not ideal for freezing because the rice can become mushy when thawed. However, if needed, you can freeze it in an airtight container for up to 2 months.
- Reheat: Add the risotto to a pan over medium-low heat with a splash of water or stock. Stir constantly for 3-5 minutes until it loosens up and becomes creamy again.
Nutrition Facts
- Calories:250
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 600mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
Check out More Recipes:
Martha Stewart Baked Risotto
Description
This delicious and easy baked risotto, inspired by Martha Stewart, is a fuss-free twist on the classic. Creamy, comforting, and packed with flavor, it bakes in the oven—no constant stirring required! Perfect for a quick weeknight meal, you can customize it with your favorite add-ins like mushrooms, roasted garlic, or crispy pancetta for extra depth.
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C (425°F).
- Sauté the onion: In an ovenproof saucepan or Dutch oven, heat olive oil over medium-high heat. Add the chopped onion and cook, stirring, until translucent (about 2-3 minutes).
- Toast the rice: Stir in the Arborio rice and cook for 1 minute, coating the grains in oil.
- Deglaze with wine: Pour in the dry white wine (if using) and cook until fully absorbed, about 1 minute.
- Add the liquids: Stir in 1½ cups (360ml) of hot water, chicken stock, salt, and pepper. Bring to a boil.
- Bake the risotto: Cover the pot and transfer to the oven. Bake for 20-25 minutes, until most of the liquid has been absorbed.
- Finish for creaminess: Remove from the oven and stir in ½ to ¾ cup (120-180ml) hot water to reach a creamy consistency. Add butter, Parmesan cheese, and parsley (if using).
- Serve immediately: Enjoy warm with an extra sprinkle of Parmesan on top!
Notes
- Use hot water and stock: Cold liquids will slow down the cooking process and affect the texture. Always use hot water and hot stock to keep the risotto creamy and smooth.
- Don’t skip the stirring at the end: While this is a no-stir recipe in the oven, stirring in the extra water, butter, and cheese at the end is crucial for that perfect creamy consistency.
- Bake with a lid on: Keeping the pot covered while baking traps steam, allowing the rice to cook evenly and absorb all the flavors.
- Adjust the liquid at the end: Risotto should be creamy, not dry. If it looks too thick after baking, add a little extra hot water until you reach the right texture.
- Use freshly grated Parmesan: Pre-grated cheese won’t melt properly and can make the risotto grainy. Grate fresh Parmesan for the best creamy finish.
Martha Stewart Baked Risotto