This easy and creamy risotto recipe, inspired by Martha Stewart, is the perfect comforting dish for any night. Made with simple pantry ingredients, it’s rich, flavorful, and incredibly satisfying. With just a handful of steps, you’ll have a hot, velvety risotto that pairs beautifully with almost anything—plus, you can easily customize it with your favorite add-ins!
Recipe Ingredients:
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 4 tablespoons butter
- 1 medium onion, minced
- Coarse salt and ground pepper
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan
How To Make Easy Risotto Recipe?
- Heat the broth: In a small saucepan, combine the chicken broth with water. Bring to a boil, then reduce heat and keep it at a gentle simmer.
- Sauté the onion: In a large saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion, season with salt and pepper, and cook for 4-5 minutes until softened, stirring occasionally.
- Toast the rice: Add the Arborio rice to the pan and cook for 2 minutes, stirring frequently to coat the grains with butter.
- Deglaze with wine: Pour in the white wine and stir occasionally until it has been fully absorbed, about 1-2 minutes.
- Start adding broth: Pour in 2 cups (500ml) of the hot broth mixture and let it simmer over medium-low heat, stirring occasionally, until most of the liquid is absorbed (about 10-12 minutes).
- Continue adding broth: Add the remaining broth gradually, 1 cup (250ml) at a time, allowing each addition to absorb before adding more. Stir occasionally and cook until the rice is creamy and just tender, about 20-25 minutes in total (you may not need all the broth).
- Finish with cheese and butter: Remove the risotto from heat. Stir in the grated Parmesan and the remaining 2 tbsp butter. Season with salt and pepper to taste.
- Serve and enjoy! Best served warm as a comforting main dish or a delicious side.
Recipe Tips:
- Use warm broth for better texture : Cold broth slows down cooking and makes the risotto uneven. Keep the broth warm so the rice absorbs it properly and stays creamy.
- Stir just enough—don’t overdo it : Stirring helps release starch for that classic creamy texture, but too much stirring can make the rice gluey. Stir occasionally, not constantly.
- Let the wine fully absorb : When adding the white wine, wait until it’s fully absorbed before adding broth. This step builds deep flavor and prevents a raw wine taste.
- Add broth gradually, not all at once : Pour in 1 cup at a time, letting the rice soak it up before adding more. This helps the rice cook evenly and achieve the perfect consistency.
- Finish with butter and cheese off the heat : Stir in butter and Parmesan at the end, after removing the pan from heat. This locks in the creamy, rich flavor without overcooking the cheese.
How To Store Leftovers?
- Refrigerate: Let the leftover risotto cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days. When ready to eat, reheat gently on the stove with a splash of broth or water to restore its creamy texture.
- Reheat: Transfer the risotto to a microwave-safe bowl. Add a splash of broth or water and cover with a damp paper towel. Heat in 30-second intervals, stirring in between, until hot and creamy.
Nutrition Facts
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 580mg
- Potassium: 180mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: Not specified
- Protein: 3g
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Martha Stewart Easy Risotto Recipe
Description
This easy and creamy risotto recipe, inspired by Martha Stewart, is the perfect comforting dish for any night. Made with simple pantry ingredients, it’s rich, flavorful, and incredibly satisfying. With just a handful of steps, you’ll have a hot, velvety risotto that pairs beautifully with almost anything—plus, you can easily customize it with your favorite add-ins!
Ingredients
Instructions
- Heat the broth: In a small saucepan, combine the chicken broth with water. Bring to a boil, then reduce heat and keep it at a gentle simmer.
- Sauté the onion: In a large saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion, season with salt and pepper, and cook for 4-5 minutes until softened, stirring occasionally.
- Toast the rice: Add the Arborio rice to the pan and cook for 2 minutes, stirring frequently to coat the grains with butter.
- Deglaze with wine: Pour in the white wine and stir occasionally until it has been fully absorbed, about 1-2 minutes.
- Start adding broth: Pour in 2 cups (500ml) of the hot broth mixture and let it simmer over medium-low heat, stirring occasionally, until most of the liquid is absorbed (about 10-12 minutes).
- Continue adding broth: Add the remaining broth gradually, 1 cup (250ml) at a time, allowing each addition to absorb before adding more. Stir occasionally and cook until the rice is creamy and just tender, about 20-25 minutes in total (you may not need all the broth).
- Finish with cheese and butter: Remove the risotto from heat. Stir in the grated Parmesan and the remaining 2 tbsp butter. Season with salt and pepper to taste.
- Serve and enjoy! Best served warm as a comforting main dish or a delicious side.
Notes
- Use warm broth for better texture : Cold broth slows down cooking and makes the risotto uneven. Keep the broth warm so the rice absorbs it properly and stays creamy.
- Stir just enough—don’t overdo it : Stirring helps release starch for that classic creamy texture, but too much stirring can make the rice gluey. Stir occasionally, not constantly.
- Let the wine fully absorb : When adding the white wine, wait until it’s fully absorbed before adding broth. This step builds deep flavor and prevents a raw wine taste.
- Add broth gradually, not all at once : Pour in 1 cup at a time, letting the rice soak it up before adding more. This helps the rice cook evenly and achieve the perfect consistency.
- Finish with butter and cheese off the heat : Stir in butter and Parmesan at the end, after removing the pan from heat. This locks in the creamy, rich flavor without overcooking the cheese.
Martha Stewart Easy Risotto Recipe