The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 9, 2008
I can't believe I hadn't rated this before.... we have made it so often ! I have not made traditional risotto before, but after trying this, I don't think I need to....the flavor of this is so good and it always comes out just right. We add sauteed mushrooms and freshly grated pecorino romano cheese to it, yum !!! Thank you for sharing !
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Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA
Living In: Eureka, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 30, 2008
I know what you're thinking, no way this recipe works. I thought the same thing. OK, it's not perfect risotto, but it's close and so wonderfully simple. Add this to your list.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 16, 2008
I'm a huge fan of Microwave risotto. Having experimented over time, I now add a dash of light cream at the end and stir it through and this makes a big difference and brings it closer to a traditionally made risotto. I vary the recipe depending on what I have in the fridge and often add semi-dried tomato, cherry tomatoes, mushrooms, onion, baby spinach, a can of chopped tomatoes (including the liquid), cheese or chicken. Very versatile.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 6, 2008
Thank the stars above for this amazing and quick risotto!! I used apple juice instead of the wine and it was fabulous! It does leave a strong taste so if you're not too keen on the AJ or wine, reduce the amount a little. Thanks for the recipe!
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Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 21, 2007
Well, who would have expected that? It's not quite so creamy as the old-fashioned loooooong cooked risotto, but it really does capture the essence of it. Big hit in our family, though I have to say, I used bouillion instead of broth, and it was too salty. I wouldn't do that again.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Atlantic, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Nov. 15, 2007
Nothing beats real "stirred" risotto, but this was a fairly good substitute. I liked the fact that I could do other things while it was cooking. It just didn't have that same creaminess that risotto should have. I added a small can of mushrooms (with the water) and subsituted chicken broth for the veggie. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA
Living In: Amesbury, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 13, 2007
Unbelievable! This is a superb, restaurant quality dish. I followed alot of the reviewers recommendations~~>I added a shallots and mushrooms that I browned in butter at the point where I added the white wine. I also used chicken stock (Emeril's brand that they sell in the supermarket). The result was delicious, creamy. I really couldn't stop eating this! I can't wait to make it again. One reviewer said she served this with chicken marsala so I think I will try that next time! Thank you for a fabulous 10 STAR recipe!!!
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Cooking Level: Expert

Home Town: Rochelle Park, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 6, 2007
This recipe is easy to make, and we love adding chicken, fresh mozerella cheese, tomato and basil. It's a keeper for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 3, 2007
easy & delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 2, 2007
Delicious! I will definitely make again. I love how quick and easy this recipe is without compromising on taste. I added a handful of finely diced bacon, to the garlic, onion and butter mixture. I also used chicken stock as I didn't have any vegetable stock or white wine on hand. I have made it twice now and it has been a hit both times even my fussy two year old loves it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 9, 2007
Easy but a little bland. I added sauted exotic mushrooms at the end. It did take a little longer to cook but that may have been because I had 12 servings. I will make again when I want risotto but dont have the time for the real thing.
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Home Town: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 2, 2007
I love this recipe and have made it several times. I substituted with chicken broth, and I have made it using all broth when I was out of white wine. Also very happy with the way it reheats.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 28, 2007
I eat this all the time - with a few tweaks. I use regular rice since it's much cheaper, chicken broth since I always have it on hand (also - there's no need for two bowls - just heat up the broth with the onions, and about a tablespoon or less of butter to cut back on the fat. If it's watery - as others have mentioned - just keep cooking it until you get "pits" on the top. (I usually cook it for 11 minutes after adding the wine.) And don't forget salt!
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Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 24, 2007
This is soooo good. I served it with marinated meatballs from the crock pot and a fresh green salad. I added a bit extra white wine and extra parmesan.
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Cooking Level: Beginning

Home Town: Enfield, Connecticut, USA
Living In: Grafton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 13, 2007
honestly I think that the Risotto that you stir and stir on the stove is a little better, but only when you have perfected the heat and stirring combo. This is almost as good and for the next to no attention that it needs, five solid stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 13, 2007
This is very good and easy. I've made this before the old fashioned way and you can't tell the difference. Made it with both red and white wine and it's great both ways!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 9, 2007
I can hardly believe how good this came out in the microwave! Simple and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 21, 2007
I've had this in my recipe box for 2 years!! I finally tried it for a lunch with some leftover arborio in the cupboard. I didn't have wine, so I just used extra broth. I followed the microwaving directions exactly and came out with a FANTASTIC risotto. I must say I was skeptical, but it was very good. The fresh parmesan is absolutely necessary....don't use any of that fake shake stuff. I'm going to try it again with some asparagus, mushrooms and shrimp and make a lenten dinner out of it. YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 16, 2007
Normally I make traitional risotto from scratch, but this was so easy to make on a snowy night when I couldn't leave the house! Definitely making it again and again.
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Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 7, 2007
I changed the recipe just a little bit. I made it with only vegetable broth and no wine(just a tiny dash of apple cider vinager). I also subtracted maybe 1/4 of a cup of liquid. I cooked it for 10 minutes longer ,and it came out perfect!
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Cooking Level: Expert

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