Martha Stewart Baked Risotto Recipe
The Martha Stewart Baked Risotto Recipe is creamy, warm and full of comfort.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion chopped
- 2 garlic cloves chopped
- 1 1/2 cups arborio rice
- 4 cups hot vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish optional
- Extra butter for richness optional
Instructions
Preheat the oven
- Preheat oven to 180°C. Place oven rack in the middle position.
Heat oil and butter
- Heat olive oil and butter in oven-safe pot over medium heat.
Cook onion
- Add chopped onion. Cook until soft and light golden.
Add garlic
- Add garlic. Cook for one minute until fragrant.
Add rice
- Add arborio rice. Stir well to coat grains with oil.
Add broth
- Pour hot broth into pot. Stir gently to mix.
Cover and bake
- Cover pot. Place in oven. Bake for 30 minutes.
Remove from oven
- Carefully remove pot from oven using oven gloves.
Stir the risotto
- Stir risotto gently. It should look creamy and soft.
Add cheese
- Add Parmesan cheese. Stir until melted and creamy.
Season well
- Add salt and black pepper. Mix gently.
Rest and serve
- Let risotto rest five minutes. Serve warm and fresh.
Notes
- Always use hot broth for best texture.
- Use arborio rice for creaminess.
- Do not overbake the risotto.
- Add mushrooms for earthy flavor.
- Add peas for color and sweetness.
- Add chicken for protein.
- Add spinach for healthy touch.
- Use vegetable broth for vegetarian version.
- Add lemon zest for fresh taste.
- Add cream for extra richness.