Reviewed: Oct. 8, 2009

This was good, but needed some more seasonings. I used a pound of crabmeat and thin asparagus to ensure it would cook quickly. I added salt and pepper and cream with the cheese to make it creamier. If I made this again, I would probably saute the onions with some garlic for more flavor.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 23, 2009

Crab too expensive to waste on this..besides the risotto with wine was funny tasting.

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may

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Reviewed: May 16, 2009

Not worth the effort. It tasted fine but I didn't think it was anything special.

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Caiti

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Reviewed: Feb. 19, 2009

This was great. I added a little red bell pepper for color and a pound of baby shrimp with the last broth addition. It was a great Valentines Dinner for my husband who loves risotto!

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LisaRyan

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Reviewed: Feb. 16, 2009

YUMMMMMY! Even better the second day!

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smferry

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Reviewed: Dec. 19, 2008

I made this dish exactly as written, with the suggestion of adding cream. The flavors compliment each other well, and the dish was a hit at my dinner party! Thanks for the recipe

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Danielle

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 5, 2008

Excellent! Very easy recipe and extremely tasty. By boyfriend doesn't like asparagus but loved this dish. Also this dish allows for a lot of creativity so have fun with it!

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austyn

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Reviewed: Nov. 23, 2008

Even though it takes about 40 minutes to prepare, this recipe is VERY easy. You literally just stand by the stove, stir, and occasionally scoop in additional broth. I'm currently in Italy and made this recipe in a 5'X 5' foot kitchen! I didn't have asparagus or crab, so I substituted mini shrimp and broccoli, and it was great! Even better on day two when all the flavors congealed. I will definitely be making this again. It would probably be really good w/ chicken in it too. It's a great base recipe.

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