I really enjoyed this soup. Very simple to prepare. I followed all of the directions except I used farfalle b/c it was the pasta I had on hand. I broke it into smaller pieces, it worked perfectly. I also added a little squeeze of lemon as I was eating it. The cheese and the broth are salty so next time I will go with a lower sodium broth. Thanks for sharing this great and easy recipe

Reviewed On: Feb. 28, 2011

I made the soup with a few changes recommended by other users and a few of my own. I substituted chicken broth for water and bouillon. I used 1 lb. fresh spinach, which I ran through a food processor before cooking. I included 1 leaf of fresh basil with the spinach. I added a pinch of cayanne, a pinch of dill, and the juice of 1 lemon prior to adding the roux. The lemon was really great, next time I will juice 2. I also sprinkled fresh Parmesan on top just before serving. I will definitely make this again :)

Reviewed On: Jun. 12, 2009

This was delicious. I did make a couple of small changes based on personal preference. My boyfriend and I do not like onions, so I eliminated the shallots and the chives. I used 1/2 clove of garlic instead (I cut the recipe in half because it was just for 2 of us, so you may want to use a whole clove if you make the original amount of servings). I put it in the pan with the risotto when it was browning. It did not make the risotto garlicky at all, it just added a little something. I am sure that if you like onion, this recipe is perfect the way it is! We loved it and I will definitely make it again.

Reviewed On: Jun. 11, 2009