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Easy Risotto

  • Prep:
  • Total Time:
  • Servings: 4
Easy Risotto


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, minced
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine, such as pinot grigio
  • 4 cups chicken broth
  • 2 tablespoons grated Parmesan (1/4 ounce)


  1. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.

  2. Add wine and stir until evaporated, about 2 minutes. Add 4 cups broth and bring to a boil over medium-high. Reduce heat, cover, and simmer 15 minutes. Uncover and stir in remaining 1/4 cup broth until rice is tender and creamy, 5 minutes.

  3. Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.

Reviews (1)

  • vlt 22 Apr, 2013

    This is one of my favorite recipes from EF. It was in issue 2 in different amounts but the same taste. This is so good and so easy.

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