Reviewed: Apr. 24, 2010

This is phenomenal. So glad we tried it and will pass on. We used a different type of rice but turned out excellent. The wine adds an amazing touch. Thanks

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Reviewer:

AGcook

Reviewed: Apr. 22, 2010

Left out the broccoli because my boyfriend doesn't like it. This was very good and had a great creaminess to it. This would be a great recipe to experiment with different vegetables. I would try to cut down on the sodium by choosing low-sodium broth next time.

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Reviewer:

Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 30, 2010

Awesome dish! This was easy to make - my first time with risotto - and so delicious. I was so happy to find a recipe without heavy cream. Great leftover too!

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Reviewer:

Alissa

Reviewed: Mar. 23, 2010

Loved this! I use instant rice because I'm impatient so I only use one can of the chicken broth (and I added some extra wine because I love the flavor) but I just let it simmer for about 5 mintues, then I threw in frozen broccoli, peas and green beans and fresh zucchini and simmer for another 5 minutes. The veggies had an amazing crunch and the feta cheese is a great touch. I also added in some sage, rosemary and salt & pepper. It was delicious!

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Steubenville, Ohio, USA

Living In: Grove City, Ohio, USA

Reviewed: Feb. 15, 2010

best risotto recipe ever! I used more liquid (5 cups) and added it slower, like 1/2cup at a time to make sure it all got absorbed. I hate crunchy risotto, so this worked out great.

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Reviewer:

Adriana P.

Cooking Level: Intermediate

Reviewed: Jan. 31, 2010

Fantastic! Seriously, make this now. I love the flavors of the white wine and feta in this. Risotto tip: Look for the edges of the rice to turn translucent before you add the liquid. And don't be afraid to cook this a little longer, it'll get creamier.

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Reviewer:

MissWheatless

Cooking Level: Expert

Living In: East Rochester, New York, USA

Reviewed: Sep. 24, 2009

So tasty...good with a variety of vegetables!

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Reviewer:

melissad738

Cooking Level: Beginning

Home Town: Oregon City, Oregon, USA

Living In: Tampa, Florida, USA

Reviewed: Aug. 3, 2009

Great starter recipe. Use your imagination and add different vegetables/meat/fish/shell fish etc.

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Reviewer:

smcpartlin

Reviewed: Aug. 2, 2009

This was quite good. However, the amount of broth seemed a bit in excess of what I needed; I ended up having to strain the last cup or so of liquid out to avoid the rice getting mushy. Also, although I normally love zucchini, it got a bit bitter in this recipe. I also pre-steamed the green beans a bit, which was probably a good idea.

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Reviewer:

WIMSEY

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 8, 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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