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Oven-Baked Risotto

Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual portions.

  • Prep:
  • Total Time:
  • Servings: 4
Oven-Baked Risotto

Source: Everyday Food, March/April 2003


  • 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)


  1. 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.

  2. 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.

  3. 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 (5)

  • NorthCoast 23 Apr, 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.

  • Bunny Washington 22 Oct, 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!

  • pinkopaque 10 Jan, 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?

  • alaskagirl1 21 Oct, 2010

    Delicious and perfect everytime!!

  • asquared 9 Nov, 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!

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