Reviewed: Nov. 5, 2009

Thanks Kathy for this recipe. I followed your recipe as it is and was good but in the next time I will use up more seasonings. Thanks for sharing.

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Aug. 30, 2009

This is not risotto. Risotto does not contain any cream. It is "creamy" in texture because of the starch in the rice which is drawn into the liquid due to the cooking method. That being said if you take all these ingredients and throw them into a cassarole dish and bake it in the oven you have a very nice and easy dish. Don't waste expensive rice on this though. Just use regular long grain rice.

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gizzysmom

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Reviewed: Jun. 18, 2009

Love it - it's been a big hit at my house!

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Erin Elizabeth

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Reviewed: Jun. 14, 2009

Very yummy - one of the better risotto dished I've had! I did make a few changes. I added steamed butternut squash, fresh mushrooms (instead of dried), zucchini and red bell pepper. So it looked pretty & colorful. I also used only 1/2 the amount of chicken stock (and topped it up with the excess squash water) as I had read that other complaints that it was too salty. I topped it off with some fresh parmesan...and it was perfect! I've made risotto before so I know that it's a commitment. But all-in-all it's a very simple dish and I'll for sure be making this one again!

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mandymuggins

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 9, 2009

My husband loved this! Caught him licking the spoon clean!

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 29, 2009

Really tasty recipe. The whole family enjoyed this dish.

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calexa01

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Reviewed: Mar. 23, 2009

DELICIOUS. This is a pretty time intensive recipe but easy to follow, and simple in terms of ingredients. Maybe it's not a traditional risotto but when you have 2 toddlers running wild around you, a simpler, easier recipe that results in a delicious end result is a weclome thing no matter what some naysayers might have to say. I will definitely be making this again. I made it easier by cutting corners like heating my water and stock in a microwaveable measuring cup. I mixed in some asiago cheese at the end and it gave it a great flavor. Anyone who wants a flavorful, satisfying side should definitely try this recipe. I bet you could make this a main course by mixing in a boat load of veggies in the beginning, or using some grilled chicken or shrimp.

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foodie mama

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA

Living In: North Dartmouth, Massachusetts, USA

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Reviewed: Mar. 3, 2009

This was a great recipe for simple risotto! Yummy! We've never attempted to make our own and this was easy & delicious! **It IS risotto** How rude.....!

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MelissasMeals

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

I used this recipe as a starting point. I used 1 can of cream of mushroom soup, and 4 cups of UNSALTED chicken stock (Kitchen Basic brand). I didn't add any extra mushrooms, but added 8 good shakes of "Mrs. Dash Tomato Basil Garlic" blend along with 2 large cloves of garlic, minced. At the end, I stirred in about 1/4 cup chopped roasted red pepper, 1/4 cup freshly grated Parmesano Reggiano cheese, 4 tablespoons freshly chopped parsley, and about 25-30 medium cooked shrimp, cut in half. It was delicious!! I added the shrimp to make it a main dish and it was wonderful. This may not be a "true" risotto, but it is close enough and very tasty! Sometimes, its OK to cheat a little.

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Cyndi K.

Cooking Level: Expert

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Reviewed: Jun. 14, 2008

This is the first risotto recipe I've ever tried making. I was short on the proper ingredients so I had to substitute dried mushrooms for fresh white mushrooms, risotto rice for small grain white rice, and I didn't have the fresh herbs to add in the end. Never the less, this recipe was very good. I needed to add a bit more water in the end just so the rice would cook a couple more minutes to soften up. The sauce was creamy but not over powering and too rich. It was fast and easy to prepare.

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Sunshine32

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Jun. 5, 2008

It was the first time I have ever cooked risotto but it worked out really well. It was really easy to follow. I didn't use the canned soup - instead just thickened cream with seasoning which made the risotto not as creamy but still really flavoursome. Loved it!

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Jolda_girl

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Reviewed: May 20, 2008

This was a hit at my house and my 2 year old had 3 helpings! It's a bit time consuming but we enjoyed trying something a little new.

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ERiley

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Reviewed: Oct. 20, 2007

This turned out great with a few alterations. First, I didn't use the water and the cream of mushroom soup as a previous reviewer stated it turned out gloppy. Second, I used 8 ounces of fresh sliced white button mushrooms. Third, I substituted mushroom broth for the chicken. So, I just skipped the 1st two steps and cooked the mushrooms until they were soft.

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MISSWISS

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Reviewed: Jul. 19, 2007

This was so good and it made so much, that with only two of us, we ate it 3 nights in a row. I just left it in the pot each night with the top on (in the refrigerator of course), and then when I wanted it for the next night, I just put the pot back on the stove and slowly added around a cup of broth again. My boyfriend and I both thought it got better each night!!

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Emily

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Reviewed: Mar. 11, 2007

Made this last night for company, and although I enjoyed it, I didn't get the rave reviews I was expecting for the amount of time it took to prepare it. You need to allow more time than the recipe indicates. I used skim milk and Aborio rice but otherwise followed the recipe exactly as printed. The flavor was good if a little bland for my palate and the next time I make it (yes, I will make it again) I will include more garlic and other seasonings to spice it up a little bit. It was pretty sticky and I have to agree with other reviewers who thought it had the consistancy of oatmeal. Still, I thought it had a good flavor and would be a good starting point for my next Risotto attempt.

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california surf poodle

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Jan. 18, 2007

pretty good, lots of stirring, so make sure you have time to devote. its not pretty to look at but the flavor is good.

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Stacy

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Reviewed: Dec. 7, 2006

I made this with vegetable broth and a good helping of fresh mushrooms (button and portabello), and it turned out nicely. I also stirred in some grated parmesan before serving. Tasted great!

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LADYVOL413

Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 27, 2006

My husband and I loved it. This was my first try at making risotto, and it turned out to be easier than I thought, though time consuming. The results were worth it! I used fresh baby portabello mushrooms instead of the porcini, and low fat mushroom soup. I will definitely make this again.

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Donna B

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 23, 2006

This risotto was wonderful! It was so easy and so good! Unfortunately my husband hated it....not because of the taste, he hated the texture. Definitely five stars though!

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SUSAN201

Cooking Level: Expert

Home Town: Cambridge, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 2, 2006

This is probably more a 3.5 because it did taste good. However the fact that it's not the prettiest dish and the consistency was as my daughter put it kind of gloopy makes me doubt that I would make it again. This may well be something that I did though. I did use vegetable stock instead of chicken to make it vegetarian and we did all eat it and just because it didn't entirely work for me doesn't mean it won't for somebody else. Thanks for letting me try.

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