Oven-Baked Risotto

Total Time
50mins
Prep
20 mins
Cook
30 mins

From Martha Stewart Living

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Ingredients

Nutrition

Directions

  1. Preheat oven to 425°.
  2. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
  3. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
  4. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
  5. Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.).
  6. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.
  7. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  8. Remove from oven.
  9. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
  10. Serve immediately.
Most Helpful

I did not enjoy this as written. It seemed lacking in flavour and the mouth taste that risotto would normally provide. To my taste, it needed more butter, as well as the other half of the broth instead of water. I doubled the cheese hoping that would improve the taste but I`ll know next time. I too added mushrooms during the onion stage and at the end finished it with peas and fresh seared shrimp. I will make this again but it needs to be richer. Thanks for sharing it.

5 5

I made this for dinner last week and forgot to post a review. I make risotto all the time...some on the stovetop and some in the oven. This is the most authentic tasting oven baked risotto recipe I have found. I mixed in lite cream in the end instead of water and it resulted in a wonderfully creamy risotto.

5 5

I made this for dinner tonight and am so glad I tried it! I've always slaved over the stove to make Risottos, and was leery that a 'no-stir' oven recipe would be good. I had some mushrooms and asparagus, and added them both after the onions and with the rice. It was so good.