This was really good. I cooked mine for quite a bit longer than the recipe called for, probably about 30 minutes from the point where you add the broth. (the rice was still uncooked in the center after the cooking times specified in the recipe). I continued to stir in more stock every 3-6 minutes until the rice was no longer hard in the middle. I also left the lid on because I didn't think that you want any liquid to boil off in a risotto, (don't you want it to absorb into the rice, making it more creamy?) I used chicken stock and added sundried tomatoes at the end and it turned out great. Can't wait to try this again with some different variations!

Reviewed On: Jun. 8, 2009

YUMMY! My boyfriend said it was "killer", meaning he REALLY liked it, which is awesome because he is pretty much a meat and potatoes kinda guy and that gets pretty boring sometimes. This is really good if you are in a hurry but want something really "good", not some packaged . I used whole wheat spaghetti, broccoli florets and sliced carrots. Next time I will add chicken and some sweet red pepper. It was a little bit too salty for me as well, so I would try low sodium broth instead.

Reviewed On: Oct. 30, 2008