The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 9, 2009
This was really good. I cooked mine for quite a bit longer than the recipe called for, probably about 30 minutes from the point where you add the broth. (the rice was still uncooked in the center after the cooking times specified in the recipe). I continued to stir in more stock every 3-6 minutes until the rice was no longer hard in the middle. I also left the lid on because I didn't think that you want any liquid to boil off in a risotto, (don't you want it to absorb into the rice, making it more creamy?) I used chicken stock and added sundried tomatoes at the end and it turned out great. Can't wait to try this again with some different variations!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 7, 2009
Love it. So easy. I took the other reviewers advice and added a little more cheese and some heavy cream. Works well with whatever veggies you have on hand.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 3, 2009
This recipe was easy but following the recipe gives less than desirable results. I followed others' suggestions and added the carmelized onions and garlic half way through the cooking. I had to cook this another 4 minutes to get it soft enough, and I would have cooked it another 2 or 3 with additional liquid if I had the time. Extra cheese for us too!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Laurie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Photo by Lucky Noodles
Reviewed: Mar. 31, 2009
Wow! Thanks for another recipe we love that is simple to make too. I've made this twice in the last week. Only had White Zin the first time, much better the second time with Chardonnay. Also used chicken broth both times as my grocery is always out of vegetable broth.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 30, 2009
Yep, this really does work. I am thrilled with the fact that I don't have to stand over a stove stirring for 30 minutes. I sauteed my onions and garlic separately and used chicken broth entirely. I did add the onions an garlic at the start with the rice. I kept the lid on for the last 10 minutes, stirred at 5 minutes and checked it with 2 minutes left on the timer and it was done. I stirred in the parm and grubbed. Awesome.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA
Living In: South Grafton, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 24, 2009
This Dish is delicious. I did not change a thing except I used what I had, chicken both and it was fab. I am going to have fun experimenting with this recipe. Thanks sooo much.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 19, 2009
Note: If you are thinking of trying this with brown rice, let me save you the time. It doesn't work. I know brown rice takes more time but after more than 45 minutes I still couldn't get this to resemble risotto. I was anxious to try this with a brown rice to boost the nutrition but it came out more like a pilaf. Edible, but not risotto.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by CRAZY4SUSHI

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 18, 2009
This was AWESOME! Cooked perfectly with no slaving over the stove! I even forgot to add the parmesan at the end, and it was still a wonderful risotto! I'm making it again and adding the cheese this time. I would imagine it only gets better with cheese!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 11, 2009
I really liked this! Next time I might increase the amount of stock (I used chicken) and decrease the amount of wine slightly. I used long-grain rice, and needed to cook it about 3 minutes longer. Could have been a bit creamier, but overall it was very tasty and I'll definitely make it again!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 27, 2009
Incredibly easy, and might even taste better when reheated the next day for lunch. Grape tomatoes make a nice addition.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 12, 2009
So easy and so good! I made this exactly as written and it was delicious. My teenage son was actually disappointed that there were no leftovers.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Holly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 30, 2008
Sooo easy and quite tasty. I love risotto, but struggle with more complicated recipes. While this isn't quite the same as those fancy shmancy risottos, it's good enough for me! Love it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Home Town: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 8, 2008
I had a microwave risotto recipe from years ago that I couldnt find so I kind of merged the 2, based on what I could remember from the first. The results were very good (which leads me to believe that this recipe is very forgiving...this is why I dont bake!) I used 1/2 butter 1/2 olive oil, its healthier. I melted the butter then added the onions and cooked them for 1 minute. I then added some mushrooms and garlic and cooked for a minute more. Then added rice , stirred and cooked for 2 mins,then I did the wine (like you would with classic risotto). I never covered the dish and used 2 1/2 cups of chicken broth in stead of the 1 1/2 veg. Probably nuked it with broth for about 20-30 minutes? Was very yummy! Will make again!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 3, 2008
This recipe was much easier than a traditional risotto. I did make some minor improvements to suit our tastes. I added more broth and cooked slightly longer than suggested bc we like the rice softer. I also stirred in a lrg splash of cream to the finished product to make it creamier. I will make this againa and again and again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 14, 2008
Took longer to cook when I tripled the recipe. Used Maggi chicken/tomato bullion cubes to augment the broth to the correct amount. Also used lemonade to augment the wine I had.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 17, 2008
We've been known to sub the white wine with whatever is in the fridge. Pink lemonade is really, really good.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 13, 2008
I love this!!! Made it while we were camping and it turned out perfect. I add a couple more cloves of garlic and fresh mushrooms with the onions and also 1/2 cup of parm cheese. It is amazing how good this turns out..thank you for sharing.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 9, 2008
I thought this recipe as is was really bland. All I could taste was wine. Might try again with this as a base
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LyLLaNe

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 20, 2008
Like everyone has said, this isn't real risotto. But whatever it is, it's delicious! The only thing I added to the recipe was salt & pepper and a bit of heavy cream at the end like another reviewer suggested. This recipe is super easy and very flavorful. I will definitely be making it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Tupelo, Mississippi, USA
Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 18, 2008
Very easy to make. Great base for adding other ingredients. I'll try this next time.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 111) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?