Fiance loved it! Thanks!

Reviewed On: Feb. 16, 2009

Amazing recipe. I've made it about 10 times and it always turns out great. I add more wine and less broth because I like a nice wine flavor. I also add some dried mushrooms if I have them on hand. I am vegan, so I substitute the butter for margarine and offer Parmesan separately to guests who want it. I've made other risotto recipes and been disappointed so I won't bother anymore - I'm sticking with this staple. Thank you!

Reviewed On: Feb. 16, 2009

Wonderful, easy recipe! I halved it for my meat-eating fiance and he loved it. My changes: ground beef instead of turkey and cooked it with one onion (2 if doing full-size). I also added about 1/4 cup of tomato sauce because I didn't think it was thick enough. Added 1/2 can of corn as well. Added shredded Mozarella to the top for the last 5 minutes. Served with sliced avocado and he loved it! For me, I made a vegan version. I used 1 block of soft tofu mixed with 1/2 container of Tofutti cream cheese - this was my "Ricotta" mixture. For the "meat", I used the same amount of tomatoes but added a cooked onion, a can of kidney beans and 1/2 can of corn. (you could add some shredded vegan cheese if you have it, I just didn't have any on hand). A great recipe that I was able to "veganize" and enjoy with my man! Thanks!

Reviewed On: Feb. 16, 2009