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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

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