We put parmesan on everything but I found this a little intense. Will make often, but will definately reduce the cheese to taste. I also added 1tsp minced garlic while browning the rice, and some extra broth towards the end as per other reviewers. Otherwise this recipe was a great side dish. Very scalable, from cooking for two or for an entire family. Similar to risotto without all of the work.

Reviewed On: Jul. 15, 2008

I wasn't big on this at all but my bf loved it. I wasn't a fan of the texture, and would have preferred some sort of crispness to it. And I followed the advice of others, adding more butter than lemon - I think it would have been better had I stuck to the original, but then again I really enjoy lemon. I will try again, using the original recipe and broiling it as opposed to baking it. I really wanted to like this on account of how easy it was.

Reviewed On: Jul. 15, 2008

This is the (only) reason that I actually eat zucchini. I'm not a fan of tomatoes, so I use a lg. can of crushed tomatoes. I use Yellow tail Cabernet for the wine and Bertolli's fresh tortellini. This is one of the few recipes that you don't have to doctor-up. It really is perfect just the way it is. Be sure to served with a shredded Italian cheese, crusty Italian bread, and the rest of the cabernet. It is one of the few soups that I find to be a meal in itself.

Reviewed On: Jul. 14, 2008