I Tried Martha Stewart’s Easy Risotto, and It Was Exactly What I Could Handle

Martha Stewart Easy Risotto Recipe
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No fresh herbs.
No roasted squash.
No asparagus curled on a spoon like spring poetry.

Just broth. Rice. Butter.
Some days don’t need more.

This is the risotto you make when you don’t want to decide.
And don’t want to talk.

What the Original Looked Like

Martha keeps it clean.
Cans of broth. A little water. Onion minced to near nothing.

Toast the rice in butter.
Pour in some wine if you want.

Then just… stir.
Add the broth in parts. Let the rice tell you when it’s ready.

She finishes it with more butter. A handful of Parmesan.
It’s not flashy.
It just works.

What I Did Differently

Didn’t use wine.
Didn’t want the smell.

Used salted butter because it was already soft.
Used a yellow onion. Not white. Not sweet. Just onion.

Skipped the measuring cup near the end. Eyeballed the broth. Didn’t regret it.

The Way It Happened in My Kitchen

I melted the butter in silence.
Mae wasn’t home. The light was low.

The onion cooked down fast. I didn’t stir much.
Just enough to keep it from burning.

The rice hissed when it hit the pan.
Then quieted.

I added broth one cup at a time.
No music. Just the sound of my spoon against the pot.

When it was done, I stirred in cheese and more butter.
And sat on the floor with the bowl.

A Few Things I Learned While It Cooked

Creamy doesn’t always mean complicated.
Sometimes warm is enough.
Sometimes it doesn’t have to mean anything.

What I Did With the Extras

Put them in a jar.
Wrote “don’t forget” on the lid.
Didn’t say what I meant.

Would I Make It Again?

Yes.
When I need dinner and no story.

That’s As Much As I Remember

It filled the bowl.
It filled me.
That was enough.

If you want a version with more spring in its step, I made Martha’s asparagus risotto last week—it had lemon, peas, and the will to hope.

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