The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 28, 2009
Very nice! I didn't have fennel, so I used two bell peppers and probably more cheese. Really tasty as a side dish, and it will be lunch tomorrow as well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 7, 2009
This was a wonderful risotto recipe. I adapted it to a cardiac diet by using salt free low fat homemade chicken stock and adding a dash of red wine vinegar along with the lemon juice. The flavor of the herbs and fennel was great and made it so that no one missed the salt. Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 28, 2008
It turned out pretty good, just a little more "different" than I was looking for out of this dish (I was cooking for my ultra traditional in-laws). The flavor combination reminded me of Tabouli (which is not a bad thing just not what I expected). I made mine vegetarian using veggie stock instead of chicken stock. Also, save the salt til the end, and be careful not to over-salt.
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Cooking Level: Expert

Living In: Delaware, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2008
Yum. Took longer to cook the rice - maybe 60 minutes? but it was brown rice....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Aug. 3, 2008
This is just heavenly! I had to make some adjustments based on what I had on hand - first off, I was very disappointed to find I had no white wine, so ended up using all stock, half vegetable and half chicken. I also used the fresh herbs I had on hand - rosemary, basil, chives and sweet marjoram - and even though I bought fresh mint, I decided not to use it in this. I added half the stock in the beginning, and half after that had been absorbed. Finally, used the last of my really good parmesan and was pretty generous with it - maybe a good 1/2 cup or so. This was the perfect combination of "homemade with love" and "restaurant quality". Wonderful recipe for the novice risotto maker like me! Thank you!
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 25, 2008
Amazing flavor. I followed the recipe exactly.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 13, 2008
Good risotto, but suggest a change: rosemary is a very strong herb and can overpower, so reduce it by half and put it all in early so it can meld into the dish. Very easy to make. Guests raved and wanted the recipe. Thanks Andrew!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 29, 2008
This is absolutely amazing! This is the first risotto I have made. I have tried to stay clear of them because they seem difficult to make. This recipe is so easy! I make this at least once a month as a side dish. This recipe makes a lot for two people so I always take the leftovers for lunch the next day. The herb and lemon flavor combo is heavenly.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 7, 2008
easily made vegetarian, this was a delightful risotto recipe. i especially loved the cooked herbs vs. the fresh ones. i was wary of the cooking instructions though, and made it the traditional way, adding the liquid a little at a time while stirring frequently.
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Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 1, 2008
STRONG FLAVOR!! It tastes great, but watch out because it may shock your tounge with the deep herb flavors.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 31, 2007
This is good. With Risotto you always need more liquid than you think. Sadly, my husband and son did not like the lemon taste. Its quite citrusy...but I liked it.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 13, 2007
wow. a lotta prep work but well worth it
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 6, 2007
Omigosh, this was so good! Such a fresh herby flavor - - a welcomed change of pace for a starchy side dish. This was the first time I've made risotto. It was kind of a pain to gather all the ingredients and prepare, but very much worth the effort! The only thing I didn't have was the white wine, so I just added 1/2 cup more chix broth. I'm making this for company next week. Thanks for a great recipe, Lesley.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 9, 2007
good, but just so you all are clear chicken broth is not vegetarian!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 2, 2007
Wow this was an amazing dish. Everyone at my party raved about it! I didn't change one thing about the recipe because its perfect the way it is. AMAZING!
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Cooking Level: Expert

Home Town: Prospect, New York, USA
Living In: Albany, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 14, 2006
Delicious and different. Turned a common, Italian dish into something Middle Eastern.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 1, 2006
As a vegetarian, I changed the stock to vegetable stock as, contrary to the info provided at the top of the recipe, this would not work as a vegetarian dish with the chicken stock content. It worked out well as a result.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 22, 2006
If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto was AMAZING. The fennel bulb makes all of the difference... don't skip it or substitute!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 10, 2005
I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of herbs like the combination of mint, rosemary and lemon zest! Really good... the only thing I would do differently is either make it like this and use it as a side dish or add some garlic infused chicken for some protein. My hubby missed some "meat"! I will certainly make this again. It was very easy! Thanks, Lesley!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 8, 2004
This recipe was incredibly tasty. Normally I don't like a lot of "herby" recipes, but this one was very very good. I made it for friends, and we all thoroughly enjoyed it. Thanks!
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Cooking Level: Intermediate

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