The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Jul. 9, 2009
Made this for friends and they loved it!! A few changes i made based on what i already had. i used barley instead of the rice bc i have had it around for so long, i wanted to finally use it. I also had regular snap peas/pea pods, whatever they are called rather than sugar snap peas. I added carrots instead of green beans just bc i didnt any beans, otherwise, i would have added them. I used lower sodium broth as well. Tasted delicious!!!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 19, 2009
Awesome !! due to veggies in the house, did not use celery or snap peas but used asperagus. I don't think it matters. A great risotto for veggies. Highly recommend !
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Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 20, 2009
Loved it!!! Be careful - don't add the veggies too soon - they will lose their emerald color and soggy and unappetizing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 10, 2009
Absolutely Delish! I live in a Uni Hall and this was a hit! Everyone can eat it gluten free, meat free and filling after a long hot day. You can add whatever veggies you want I added some carrot and cauliflower instead of celery. Thanks for possting a healthy risotto now I knwo what to do with all that arborio I accidentally bought!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 5, 2009
Great - very healthy, packed with green veggies, but doesn't taste like health food.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 19, 2009
I was going to give this 3 stars because it was sooooo bland, but I realized since I gobbled it up it couldn't have been that bad. I think the problem was I used low-sodium Trader Joe's chicken broth, which I recently read scored lowest on a taste test. If I make this again I'll definitely upgrade brands (homemade would be best, but I won't kid myself into thinking that will ever happen). Slight changes I made were grinding in a whole lot of pepper (a failed attempt to inject some flavor), using carrots and doubling the broccoli in lieu of peas and beans, and parm instead of feta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Feb. 18, 2009
It was my first time making risotto, but this was very easy and really delicious! I put in whatever vegetables I had-- the crunchiness of the celery and green beans was wonderful! I didn't have arborio rice, so I just used the regular short grain Japanese rice that we have around, and that worked fine for me. I will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 12, 2009
We loved this. No changes made. Num, num.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 6, 2009
My partner and I both thought this was delicious! It turned out great even though this was my first time making risotto. I used a soup pot and made a double batch. This increased the cooking time by 15 minutes. Otherwise, I followed the recipe exactly! I love feta but would be interested to try Parmesan. The pea pods and beans were not as tender as the broccoli and zucchini so I could see steaming them a bit. They were perfect for us! Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 21, 2009
Wonderful! Make sure to use fresh veggies, as frozen ones add lots of water (and you want to maintain the temperature of the rice). As it is, the veggies come out crisp, so if you prefer them a little more cooked, it may be wise to throw them in a steamer for 3 minutes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 14, 2009
Seriously this dish is divine!! I followed the recipe pretty closely, omitted the beans and added mushrooms also used Veggie stock instead of the chicken. When I cook my boyfriend usually says, it could have done with some of this... or it needs this... For the first time he said - it doesn't need a thing!! YUM. Would highly recommend this. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 1, 2009
I am a vegetarian so I used vegetable broth and omitted the cheese and the risotto turned out great! I cannot wait to make it again! Thank you for the recipe!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 13, 2008
This was an awesome risotto recipe-definitely worth the work. I did not have broccoli, so I bumped up the amounts of the other vegetables instead. I also used parmesan cheese instead of feta and added some salt and pepper. Delicious!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 1, 2008
Extremely delicious and filling and surprisingly cheesy considering how little cheese actually goes into it. It takes quite a while to make (you don't want to cut corners with risotto or the rice doesn't cook right), but it's more than worth it. It is also very good leftover.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 19, 2008
This is one of the best recipes that I've gotten off of AR.com. I followed it exactly as above and it was wonderful!
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MG

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 28, 2008
This recipe is a fantastic starting point for whatever veggies you have. I used courgettes (zucchini), broad beans (flava beans) and broccoli and it was superb. The broad beans were frozen so I boiled them for three minutes before adding them; but this turned out a treat. A definite keeper, as it's not as full of fat as recipes with Parmesan Cheese. Excellent.
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Cooking Level: Intermediate

Home Town: Northolt, Greater London, England, U.K.
Living In: Colchester, Essex, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 28, 2008
Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend partially precooking fresh green beans. Even though I added them with the first broth addition, they weren't done with the rice and other vegetables. I had to add more water and cover at the end to get them tender / crisp. This adjustment worked, and the taste was great. The feta went very well. A good way to use the summer vegetables.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 30, 2008
Yummy!!!! I cheated a little bit and used a mushroom risotto from trader joes. I used the seasoning. Probably made it not low sodium. I added more vegetables, and only cooked them for 3 minutes. I like lightly cooked veges. Also substituted parmesan for feta. Delicious! Will be making again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 15, 2008
I liked this. I did leave out the celery and zucchini (personal preference), and added extra broccoli and some carrot to make up for it. Will make again, but probably skip on adding the feta, as it is a nice vege risotto without it.
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Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

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