Just rated this to bump the review count to 667. Too good a recipe for a bad review number.

Reviewed On: Apr. 27, 2009

A good base recipe and an easy way to make Risotto without all the stirring. I made several changes: -Used chicken broth instead of water. -Used about a cup of mozzarella -Did not use parmesan -Browned and seasoned (salt, pepper, chicken herb seasoning) the chicken first -Added salt, pepper, and herb seasoning to the mixture -Baked @ 400 35 minutes, then additional 20 to get creamy risotto texture -Added more vegetables than called for (a whole package) - it was a seasoned vegetable mixture with zucchini, onion, green beans, etc... It turned out great with these changes. Probably should rate lower or write a new recipe with all the changes I mad, but you get props for the baked risotto idea.

Reviewed On: Jan. 12, 2009

Terric recipe. I skipped the chicken stock with the balsamic reduction and added a little bit more butter. The sauce was outstanding. Also, seared each side for 1-2 minutes and finished in the oven on 450 for 12 minutes.

Reviewed On: Dec. 11, 2006