Reviewed: Jun. 6, 2009

Wonderful flavor and very creamy! I also steamed the broccoli separately and mixed in toward the end. I served this with fish and it was amazing! Thank you!

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3 users found this review helpful

Reviewer:

KayNicole

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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3 users found this review helpful

Reviewer:

icook4all

Cooking Level: Expert

Living In: San Diego, California, USA

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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2 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 7, 2009

This was fantastic! I made two alterations- substituted chopped frozen spinach for the broccoli (we were out) and used 1/4 cup half and half instead of cream. Also, the finished risotto only "took" 4 cups of broth, so I'd recommend adding just a 1/2 cup at a time towards the end of cooking time. Thanks for the recipe, this was great!

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13 users found this review helpful

Reviewer:

Traci C.

Reviewed: Jan. 11, 2010

i skipped the lemon and used 1% milk instead of cream and it was DELICIOUS. Love this recipe!

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4 users found this review helpful

Reviewer:

Carlie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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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14 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, 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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3 users found this review helpful

Reviewer:

PAM G

Cooking Level: Expert

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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10 users found this review helpful

Reviewer:

emilyv

Cooking Level: Intermediate

Home Town: Houston, Texas, 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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6 users found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, 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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4 users found this review helpful