Reviewed: Apr. 11, 2006

This recipe is a time saver and tastes just like the longer version. I will try adding sun dried tomatoes, saffron, mushrooms and the like in future versions to see how it measures up when not the basic version.

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Cooking in WA

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Reviewed: Apr. 8, 2006

Almost a 5 star, super good but not as good as the real stuff. I will make this again many times just because it is so simple. Also, making risotto in the summer time is painful at best, so this will definitely be good for summer (no standing over a hot stove for an hour) One warning, DO NOT cut in half. I did and it came out like a burned brick.

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Sally Jeanne

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Reviewed: Mar. 18, 2006

easy and good

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MGMARCKS

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Reviewed: Mar. 6, 2006

Very easy to make, but the flavor was just ok. I added peas and they were a great touch.

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Jenny S

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2006

This is excellent! I probably won't make regular stove-top risotto again. The only change I made in the basic recipe was to cook it an extra 3 minutes uncovered - it needed slightly more time at 8,000' altitude to reach al dente.

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Becky J.

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Reviewed: Feb. 24, 2006

This came out really good. I sauteed zuchinni and added it to the recipe. Topped the rice with some pinenuts at the end. This is a keeper, great dish!

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fourmelos

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Reviewed: Feb. 22, 2006

Excellent...I had to use beef broth and red wine and it was very good. My daughter called it gourmet! Thanks.

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COOKINGMN

Cooking Level: Intermediate

Home Town: Lancaster, Minnesota, USA

Living In: Kennedy, Minnesota, USA

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Reviewed: Feb. 21, 2006

A very easy and yummy recipe, though I have not tried it in its original form, only with my own tweaking. It is delicious with a bit of tomato sauce added in the last few minutes of cooking, as well as with mushrooms, sliced carrots, and extra garlic, plus a bit more parmesan than prescribed. All in all, a great starting point for creating your own delicious risotto! Thanks! Note: I have also prepared this using regular long grain converted rice- it works just fine, though Arborio is definitely much creamier!

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Erin

Cooking Level: Beginning

Home Town: Surrey, British Columbia, Canada

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Reviewed: Feb. 21, 2006

This is a fabulous, quick and easy base. Just make sure you add your favorite ingredients, because as is, it is just plain risotto, without all the special ingredients that give it the flavors you are used to.

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BKBARONS

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Reviewed: Feb. 4, 2006

Perfect - I substituted chicken broth for the vegetable broth (didn't have any) this dish came out creamy & perfect. I can't wait to try it again using the vegetable broth. I usually avoid making risotto because it's so time consuming but this recipe makes it soooooo easy. I used this dish as a side with my Chicken Marsala by Lisa also found on this site, along with a salad and I had a perfect meal. Keeper!!

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DEBI BUDZ

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Reviewed: Jan. 16, 2006

This is my first review but I just HAD to take the time to review this. It was to die for. Exactly like the risotto from my favorite local 5-star restaurant and so easy. I caramelized the onions first and added a little extra butter and salt at the end. A definite keeper.

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julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Lewiston, New York, USA

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Reviewed: Jan. 1, 2006

This was excellent! I scaled it down to 2 servings and it came out perfect. I had little faith in a microwaved risotto but this recipe proved me wrong.

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Pichoux

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Reviewed: Dec. 18, 2005

Amazingly easy to make and my Italian husband loved it.

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BGROSSO

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Reviewed: Nov. 13, 2005

After using this site for weeks, I finally joined just so I could review this recipe. Wonderful. Him indoors loves risotto but, as I work full time, I rarely had time to make it - until now. Thanks so much for sharing it - and thanks for curing the earache he was giving me!

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Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Sep. 28, 2005

I was skeptical that a microwaved risotto could actually come out as creamy and delicious as the slow-cooked version, but it was my sister's birthday, she requested that I bring risotto and I did not have time to make one of the more cumbersome recipes. To complicate matters, I had to scale it up to serve 12. It came out great!!! Everyone loved it. My sister works in a high-end Italian restaurant and she liked this better than what they serve.

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jillygilly

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Reviewed: Sep. 20, 2005

easy and good. We will make it again.

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COOK78

Cooking Level: Expert

Home Town: Dover, New Hampshire, USA

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Reviewed: Aug. 20, 2005

A great way to use leftover Arborio rice (don't substitute)! I used more garlic instead of onion, and water instead of white wine, and this still came out fantastic. The only thing I may change next time is to include some slivered almonds, to enhance the earthy flavors of the rice and vegetable broth, and to add a nice crunch. This went very well with Broiled Tilapia Parmesan from this ite.

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Carrie Magill

Cooking Level: Expert

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Reviewed: Aug. 5, 2005

delicious! my guests were very impressed. be careful of the steam--i got a nasty burn my first time around. the baby bellas i added gave the dish a truly elegant taste.

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Riss

Cooking Level: Intermediate

Living In: Hartford, Connecticut, USA

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Reviewed: Jul. 24, 2005

This was great! I've never made a risotto, and this seemed like a super-easy way to start. I didn't have vegetable or chicken broth, so I open up a can of chicken/wild rice soup and used the liquid. It worked very well, then when it was done I added some mushrooms sauteed in wine, olive oil, and the remainder of the soup. Delicious!

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