Reviewed: Mar. 29, 2012

This was wonderful. I followed the recipe with the following exceptions. I used only olive oil, omitted the cream & cheese and added diced cooked chicken. It is time consuming but worth it. The lemon makes it light and refreshing.

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Reviewer:

Deets

Reviewed: Feb. 23, 2012

It ended up being really good, but the rice wasn't cooked properly. It was my first time making risotto after trying it at loads of restaurants so I was wondering, do you boil the rice beforehand? I was a little lost, since the recipe just said to pour the rice.

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Reviewer:

darkblossom20

Reviewed: Dec. 18, 2011

Turned out great. I used aspargus instead of broccoli because that is what I had on hand and I like better. Imagine broccoli would taste just as good as it did with aspargus. This is also my go to recipe now for basic risotto.

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Reviewer:

Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

Reviewed: Sep. 5, 2011

This is a great recipe and since I am vegeterian I had to make some subsitutions. I substituted the chicken broth with vegetable broth, I used vegan butter, I used silk creamer instead of heavy cream and I used veggie parmesan cheese to make this a great vegetarian/vegan dish. Thanks for the recipe.

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Reviewer:

Rene4lyfe

Reviewed: Jun. 13, 2011

This risotto is absolutely delicious! The addition of heavy cream in place of the usual butter works very well. I followed the recipe exactly, other than adding more cheese at the end. A wonderful dish. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jan. 2, 2011

I always try a recipe as is AND THIS WAS DELICIOUS!! Even though I didn't have cream (used whole milk) or chives. My 8 and 10 year olds enjoyed it even though they saw me chopping the onion...husband gobbled it up as well. THANK YOU!

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Reviewer:

icook4all

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Nov. 11, 2010

Oh wow this was the best thing I have ever eaten! Usually I don't like risotto because it has a ton of mushrooms in it, but this was delicious! I had leftover broccoli and roasted red peppers that I needed to use so I threw them in this and it was so good I could have eaten the whole pan by myself!

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 28, 2010

I made this risotto with the stock from a whole chicken cooked yesterday. Did not have white wine so used cooking sherry. And, once the sherry was absorbed, added the rest of the chicken stock and pressure cooked it for 6 minutes. Once done, put the pressure cooker on "brown" and added the broccoli and cheese. Did not need the cream because it was so creamy already! Wonderful recipe!

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Reviewer:

emilyv

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jul. 27, 2010

This is a recipe I've cooked several times and just love the flavors in this risotto. I used a Romano/Parmesan/Asiago cheese blend and frozen baby broccoli florets because I did not want big chunks/large stalks in the risotto. Like other cooks, I used less cream to cut down on the fat as well as regular whipping cream rather than the heavy version. Absolutely delicious!

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Reviewer:

PAM G

Cooking Level: Expert

Reviewed: Apr. 14, 2010

After ordering a broccoli risotto recipe at Perkins recently, and thinking it was pretty awesome for chain restaurant fare, I was happy to find this one at the allrecipes website. It is very good, and did not require any salt or pepper. I realized too late that I forgot the heavy cream on my trip to the store, but found a substitution on-line: 3/4 cup milk, 1/3 cup butter, and 1 tablespoon flour (if using 1% or skim milk). It worked perfectly. I like chopping the broccoli very fine, so each bite suggests broccoli rather than overwhelming the dish with large chunks.

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