Reviewed: Nov. 1, 2009

It was my first attempt at risotto and it turned out perfect! I switched the ratio of water to broth as others recommended and also added shrimp when sauteeing the asparagus to make it a complete meal. Will definitively make again!

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Adri

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Reviewed: Oct. 26, 2009

I doubled the recipe (12 servings), and at a dinner party for 7 nearly all of it was was consumed to rave reviews. I made this without any modifications, and it turned out better than any risotto I've had in restaurants. This one is a keeper!

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MAGPIE0_1

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Reviewed: Oct. 22, 2009

I used milk in place of the cream and cooking sherry for the wine. I intended on serving this as a side but it was so delicous the main course didn't even get touched. 5 stars.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

I've made twice now, according to directions, and it has turned out wonderfully! My family loves it!

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Alecia

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Reviewed: Oct. 20, 2009

Well worth the time making this delightful dish! My family devoured this!! The only change I made was to double the asparagus and add just a touch more of the spices to compensate. I will be making this again soon! Thanks for a great recipe!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Oct. 19, 2009

This was a good dish but makes a huge portion. I should split it in two the next time I make it. It also could use some salt and pepper.

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Heather

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Reviewed: Oct. 13, 2009

This was totally delicious! I love risotto so much was tired of making the boxed kind. I switched the broth and water like some suggested and used veg broth to try and make it a bit healthier =) Even my picky family totally dug this! I made a batch that I'm going to bring over to a get-together tomorrow and reheat in the oven. I know they'll love it!

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NomNomDelicious

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 8, 2009

This is great. I added a 14.5 oz can of fire roasted diced tomatoes with garlic - drained. Add it at the end with the asparagus. I blanch the asparagus as well. I've made a lot of risotto recipes and this one is my fave!

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Oct. 5, 2009

I made this dish, and added the meat of one lobster and grilled shrimp. My kids were licking their plates. My Italian mother-inlaw said it was one of the best risotto dishes she has had. This is a great recipe.

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DAVE

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Reviewed: Oct. 5, 2009

Super easy and delicious. I also added fresh sliced baby portabella mushrooms while sauteing the onions.

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Cindy

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Portage, Indiana, USA

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Reviewed: Oct. 4, 2009

Just awesome. I added mushrooms too!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Sep. 28, 2009

This was awesome!! I made it for my roommate who loves risotto and she said it was amazing. I made a few changes, I used fresh grated parmesean instead and I used zuchinni and sun dried tomatoes instead of asparagus. It came out great and I will make it again soon!

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Jenny

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Reviewed: Sep. 15, 2009

I followed the recipe to the letter, it needs a little more flavor, maybe next time I would use all stock and no water. Very nice risotto. I used larger asparagus and peeled them before I cooked them and it was very nice.

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LisaD

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Sep. 10, 2009

OK..Everyone..This recipe is DELISH but BE PREPARED to STAND at the stove thee whoooole time. The trick to risotto is stirring it and stirring it and STIRRING it. Think "cream of wheat"! :) BUT it is a major hit! I added asparagus and some sliced mushroons. Super yummy! P.S If you can't find the rice that the recipe calls for, I used japanese rice "Botan". En-Jooooyy!

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roadrunner7173

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

First time ever making OR even tasting risotto - and this is definitely one of my new favorites!! Made exactly as stated, except also cooked 1 1/2 cups of sliced fresh mushrooms with the asparagus, which i WILL do again next time. Love this recipe!!

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pepperlover123

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

Risotto is a dish that you can add anything to and it comes out delicious. The key is to not leave the kitchen while cooking this. Also, heat your broth and/or broth water mixture for easy absorption and uniform heating. You can easily cut the cream in 1/2 or not use it at all. The recipe will still be delicious. Use freshly grated parmesan (or my favorite) Parrano cheese for a standout dish.

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LLOZADA

Cooking Level: Expert

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Reviewed: Aug. 19, 2009

This was my first time making risotto and it turned out perfect! It was delicious!! I followed the suggestions of others and switched the water to broth ratio and also added more salt and more cheese. This will be a staple in our house!!

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Kerry

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 13, 2009

Very good...added about 1/4 cup extra chicken broth for high altitude. Will try "fat free cream" next time to make a bit more healthy.

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Ryan

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Reviewed: Aug. 12, 2009

First try at Risotto and it ended great. Second try and deviated from this recipe and it ended uncooked after the 5th cup of liquid and ended up nasty. Maybe because I didnt use cream and I tried the italian style of putting cold butter at the end which made it worse?? Stick to this recipe, the whipping cream is key, it will make your risotto more favorable and rich and creamy. Butter instead of oil is another thing I didnt do the second time and oil is not good enough. Butter gives it a richer taste. All in all I will make my risotto just like this recipe except I will add other veg's and seafood.

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Dafranchise69

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Reviewed: Aug. 12, 2009

I made this for my wife the other day. It took some time to cook, but well worth the effort. I didn't have the rice the recipe called for, so I used a Japanese rice. I thought it turned out perfectly fine! My 3yr old loved it! Will make again!

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MAK's Daddy

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Fresh Asparagus Risotto

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