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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Sarsen

Cooking Level: Expert

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Reviewed: Mar. 2, 2007

I have made this twice now and really like it a lot. My husband didn't like it the first time so I made a few changes and he really likes it now. I used 2 1/4 c. of broth and 2-3 Tbsp of wine - just enough to taste. I also cook it for a lot longer than the recipe states. I followed the directions the first time and it was just too hard still, so I go about 10 more minutes in the microwave. This recipe has great flavor, and the best part is that you don't have to stand in front of the stove stirring!

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Feb. 26, 2007

I'm sorry, but we didn't like this recipe. I have a delicious risotto receipe made with Vidalia onions and feta cheese stirred in at the end that I recreated using this recipe and the microwave. I basically followed the recipe except used broth instead of the wine because the kids were going to eat it and I wasn't sure how much of the alcohol would cook off in the microwave. Anyway, even with extra stirring, this risotto wasn't half as creamy as doing it on the stovetop. My family didn't enjoy it much and the leftovers ended up getting thrown away. We won't be making it in the microwave again. Oh well, it was worth a try.

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MELISSA_B

Cooking Level: Expert

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Reviewed: Feb. 15, 2007

Wow!!! What a surprise! I've been making risotto for years and it is always time consuming, (which I don't mind.) and hit or miss with the consistency. This recipe was great. I added a little more garlic because we love it and I added carmelized onions when it finished cooking. When I removed the cover after the last 10 min, I thought it was too watery. But, when I added the cheese and let it sit with the lid on it was perfect. My husband loved it. I didn't tell him it was from the microwave, he's a purest. I can not wait to try it with other additions and double the amount. For time and taste, it gets my first 5 stars. Thank You!!!

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DIVAMOMMIE

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2007

This was wonderful, and it was so easy to make. I didn't have any arborio rice so I ended up using basmati rice, I wasn't sure how it would be, but it was delicious! Thanks for the recipe!

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kerry g

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 16, 2007

This was delicious. I just used water in place of wine, chicken broth instead of the vegetable broth and added 2 extra cloves of garlic. I thought was a very easy side dish. Better than standing over the stove for 30 min. straight like other risottos. It was a little too watery after the cooking times allowed, so I microwaved it for a minute more then stirred an extra 1/4 cup of parmesean cheese in to thicken it up. It worked well. Nice recipe. Thanks.

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divegreat

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

I have never been able to get risotto right on the stove...okay I am not that good a cook I guess...this, however worked great. The only problem I had was step 4 - It did not say to replace the cover after adding the wine, so I assumed that since the liquid was supposed to "boil off," I should leave the lid off. I think I lost too much liquid that way. I even stopped the cooking at 9 minutes. Next time I will replace the lid for the last 10 minutes and see what happens. I can't wait to try some alternative liquids, as I am not all that crazy about wine - got me again...I am completely unrefined. The weird thing is that my wife, who hates the very thought of wine loved this recipe. Go figure.

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Jason

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Reviewed: Dec. 31, 2006

Good basic risotto - very easy to make - would try again and experiment with add-ins.

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sashton23

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Reviewed: Dec. 18, 2006

It was really tasty. Will make this again!!

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Natalie

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Reviewed: Dec. 5, 2006

Excellent dish! I used 2 garlic cloves, chicken broth, and added mushrooms. I caramelized the onions instead of cooking them in the microwave. I added them and my sauteed mushrooms in the last minute of cooking. This got rave reviews from my husband. Next time I might try other veggies too.

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lvmyschilling

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Reviewed: Oct. 9, 2006

I followed the recipe to a "T", except used chicken broth instead of vegetable broth. It came out tasting great with a PERFECT texture. Next time I will use less onion (I'm not a huge onion fan) and add mushrooms. This was soooo much easier then standing over the stove forever.

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Lori

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Reviewed: Oct. 9, 2006

Great Stuff and so easy. It is so nice you can walk away and do soethong else while its cooking.

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amysaw

Cooking Level: Expert

Home Town: Alexandria, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: Sep. 7, 2006

I used beef broth and red wine. It was delicious. I had to cook a few minutes longer, but it would have probably thickened on its own had I left it sit. Will prepare again!

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volleyjoy1

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Reviewed: Sep. 2, 2006

Excellent recipe. Try not to use a plastic microwave container because it could impart a plastic taste to the risotto. I like to vary this recipe by adding different things on different occasions: pesto sauce one night, tomatoes and basil another night, mushrooms and saffron another night. Use whatever you have on hand. Also, if you cut the recipe in half, watch the times very carefully. It gets a bit trickier to cook it like that.

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REDROSE6224

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Natomas, California, USA

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Reviewed: Aug. 31, 2006

This was an extremely easy recipe to make and everybody who tasted it thought that it was delish. I added sauteed mushrooms and, as one of the other reviewers suggested, caramelized the onions and added them in the last few minutes of cooking instead of throwing them in raw with the rice. I did have to cook the rice an extra five minutes in order to cook the rice through. I would also suggest checking up on the rice and mixing it halfway through both times of cooking. If the rice appears a little dry just add more water or wine. Sauteed mushrooms in wine and butter seasoned with salt and pepper are a great touch. *I kept the lid on though not very tightly just to cover up but still letting the steam from cooking come through* Overall, a delicious meal to prepare in little time!

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Dariya B.

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Reviewed: Aug. 28, 2006

I'm not sure what went wrong, but this just did not taste good. The wine and onion was prominent throughout.

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mgsmiss

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Reviewed: Aug. 22, 2006

Awesome!!! I added sundried tomatoes this time, but will try without next. Doesn't really need anything extra. Thanks for the great and easy recipe.

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RUNNER64

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: Jun. 28, 2006

Fantastic! It is true, I do put off making risotto most times because it is somewhat time consuming. This was perfect! I sauteed boneless chicken breasts and made a Tomato Rosemary Sauce from the back of the College Inn Chicken Broth can to go with the chicken, then made this risotto recipe and steamed green beans. DH loved it and so did I. I followed the recipe exactly. It was perfect. Thanks for another great recipe. I will definitely make risotto more often and use this recipe to do so. Can't wait for lunch leftovers!

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WVJBEAN

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Shepherdstown, West Virginia, USA

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Reviewed: May 27, 2006

I was very unsure about this one but thought I would give it a try anyway...so glad I did. I used butter and it did turn out a little watery. Will definately use again and tinker with options. Thanks for the post.

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