Back to Oven-Baked Risotto All Reviews for Oven-Baked Risotto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 40 mins Servings: 4 tvs7938.jpg

Ingredients Ingredient Checklist 1 tablespoon olive oil 1/4 cup finely chopped onion 3/4 cup Arborio rice 1/4 cup dry white wine, (optional) 2 to 2 1/4 cups hot water 1/2 cup homemade or low sodium canned chicken stock 3/4 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 1 tablespoon unsalted butter 1/4 cup freshly grated Parmesan cheese 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 40 mins Servings: 4 tvs7938.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 4

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 4

4

tvs7938.jpg

tvs7938.jpg

Ingredients

Ingredients

  • 1 tablespoon olive oil 1/4 cup finely chopped onion 3/4 cup Arborio rice 1/4 cup dry white wine, (optional) 2 to 2 1/4 cups hot water 1/2 cup homemade or low sodium canned chicken stock 3/4 teaspoon coarse salt 1/8 teaspoon freshly ground pepper 1 tablespoon unsalted butter 1/4 cup freshly grated Parmesan cheese 2 tablespoons finely chopped fresh flat-leaf parsley, (optional)

Directions

Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.

Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

Reviews (6)

 Add Rating & Review     267 Ratings   5 star values:        57    4 star values:        75    3 star values:        81    2 star values:        44    1 star values:        10

Reviews (6)

Add Rating & Review     267 Ratings   5 star values:        57    4 star values:        75    3 star values:        81    2 star values:        44    1 star values:        10

Add Rating & Review

267 Ratings 5 star values: 57 4 star values: 75 3 star values: 81 2 star values: 44 1 star values: 10

267 Ratings 5 star values: 57 4 star values: 75 3 star values: 81 2 star values: 44 1 star values: 10

267 Ratings 5 star values: 57 4 star values: 75 3 star values: 81 2 star values: 44 1 star values: 10

  • 5 star values: 57 4 star values: 75 3 star values: 81 2 star values: 44 1 star values: 10

    Martha Stewart Member     Rating: 5 stars       12/20/2015   Absolutely love this recipe. I roasted shrimp with a little olive oil, salt, pepper and garlic. Added those and trimmed fresh baby spinach leaves at the end. Served it to the Nevada attorney general in my restaurant and he raved over it!!  

Martha Stewart Member     Rating: Unrated       04/23/2013   We made this last Sunday from the latest Martha Stewart Living - the new recips is slightly different from what's here but it was delicious - so fresh and spring-y with the fresh herbs. Did not need to add any extra broth after it came out of the oven. I made risotto!!! Thanks Martha.  

Martha Stewart Member     Rating: 5 stars       10/22/2012   I had my doubts about an oven baked risotto, but this worked beautifully. The finished product had a wonderful texture and was absolutely yummy!  

Martha Stewart Member     Rating: Unrated       01/10/2011   wow! i just got a lovely enameled dutch oven for christmas, and as a long-time risotto lover had no idea that i could have saved myself hours of stirring at the stovetop all these years. this was the perfect consistency, and even i used a favorite combo of arborio rice and pearl barley (seriously, try it!). texture was just right. i added some saut?  

Martha Stewart Member     Rating: Unrated       10/21/2010   Delicious and perfect everytime!!  

Martha Stewart Member     Rating: Unrated       11/09/2007   I have been preparing this at least six times a year since it was published. Substitute vegetable broth and you have a wonderful vegetarian dish. The leftovers are to die for. I add garlic and extra Parmesan. Serve it with a salad and asparagus - yum!

    Martha Stewart Member

    Rating: 5 stars 12/20/2015

Absolutely love this recipe. I roasted shrimp with a little olive oil, salt, pepper and garlic. Added those and trimmed fresh baby spinach leaves at the end. Served it to the Nevada attorney general in my restaurant and he raved over it!!

Rating: 5 stars

Rating: Unrated 04/23/2013

We made this last Sunday from the latest Martha Stewart Living - the new recips is slightly different from what’s here but it was delicious - so fresh and spring-y with the fresh herbs. Did not need to add any extra broth after it came out of the oven. I made risotto!!! Thanks Martha.

Rating: Unrated

Rating: 5 stars 10/22/2012

I had my doubts about an oven baked risotto, but this worked beautifully. The finished product had a wonderful texture and was absolutely yummy!

Rating: Unrated 01/10/2011

wow! i just got a lovely enameled dutch oven for christmas, and as a long-time risotto lover had no idea that i could have saved myself hours of stirring at the stovetop all these years. this was the perfect consistency, and even i used a favorite combo of arborio rice and pearl barley (seriously, try it!). texture was just right. i added some saut?

Rating: Unrated 10/21/2010

Delicious and perfect everytime!!

Rating: Unrated 11/09/2007

I have been preparing this at least six times a year since it was published. Substitute vegetable broth and you have a wonderful vegetarian dish. The leftovers are to die for. I add garlic and extra Parmesan. Serve it with a salad and asparagus - yum!

All Reviews for Oven-Baked Risotto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Oven-Baked Risotto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest