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Risotto

Explore 53 recipes, 1 article, 1 gallery, 34 videos, and more

Butternut Squash Risotto

Time:1 hour
Ingredients
  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
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Butternut Squash Risotto

Ingredients
  • 1 medium butternut squash
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 shallots, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • Freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary, plus sprigs for garnish
  • 1/2 cup freshly grated Parmesan cheese
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Risotto

Ingredients
  • 1 cup medium-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
  • 2 tablespoons unsalted butter
  • 1 celery stalk (preferably from the heart, cut in half crosswise
  • 3 tablespoons extra-virgin olive oil
  • 1 medium carrot, cut in half crosswise
  • 1/2 small onion, cut into fine dice (about 1/3 cup)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • Coarse salt and freshly ground pepper
  • 1/2 small onion, peeled
  • Chopped flat-leaf parsley
  • 1 garlic clove, smashed and peeled
  • 1 sprig flat-leaf parsley
  • 7 cups water, or half water and half Basic Chicken Stock
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Mushroom Risotto with Spring Herbs

Time:40 mins
Ingredients
  • 6 cups low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, diced small
  • 1/2 pound cremini or button mushrooms, trimmed and quartered
  • Coarse salt and ground pepper
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons grated Parmesan (1/4 ounce)
  • 3 tablespoons chopped mixed fresh herbs, such as parsley, marjoram, and chives
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Carrot-Lemon Risotto

Time:40 mins
Ingredients
  • 6 cups low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, diced small
  • Coarse salt and ground pepper
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1/2 cup carrot juice
  • 2 tablespoons grated Parmesan (1/4 ounce)
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon lemon juice
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Basic Risotto

Time:40 mins
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Shrimp-and-Herb Risotto

Time:30 mins
Ingredients
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio or Carnaroli rice
  • 4 cups chicken broth, divided
  • Salt and pepper
  • 1 pound large shrimp (31 to 35), peeled and deveined
  • 1/2 cup grated Parmesan (2 ounces)
  • 3 tablespoons chopped fresh parsley, plus more for serving
  • 3 tablespoons chopped fresh basil leaves, plus more for serving
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Risotto with Peas, Marjoram, and Asiago

Ingredients
  • 6 to 8 cups homemade or low-sodium canned chicken stock
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 1/2 pounds garden peas, shelled (1 1/2 cups)
  • 3 tablespoons unsalted butter
  • 1 cup grated Asiago cheese (about 4 ounces)
  • 1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish
  • Coarse salt and freshly ground pepper
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Risotto Cakes with Roasted Tomatoes and Arugula

Time:30 mins
Ingredients
  • 4 cups leftover Leek, Bacon, and Pea Risotto, cold
  • 2 ounces fresh mozzarella, cut into 8 cubes
  • All-purpose flour, for dredging
  • 2 pints cherry or grape tomatoes
  • 4 sprigs thyme
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/3 cup vegetable oil
  • 2 bunches arugula, thick stems trimmed
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Asparagus-and-Lemon Risotto

Time:40 mins
Ingredients
  • 6 cups vegetable stock, preferably homemade
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper
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