Reviewed: Sep. 5, 2012

Loved this never made risotto before, will make again

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Reviewed: Jun. 3, 2012

Loved this and it was my first risotto. I cooked it in a dutch oven pan and only had canned peas to add at the end but it was plenty flavorful and very creamy.

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HawaiianLisa

Reviewed: May 30, 2012

So easy to make and not that long if you got a book handy while stirring occasionally. All my friends and family love it bc I use sweet sausage not chicken sausage.

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JmoShorty

Cooking Level: Beginning

Home Town: Staunton, Virginia, USA

Living In: Leesburg, Virginia, USA

Reviewed: May 1, 2012

I did love this recipe, HOWEVER: the recipe doesn't say it, but I think that the dish will look a lot more appetizing if you brown the sausage. The recipe also doesn't say to cut the sausage, I did. Brown the sausage FIRST (either cut or whole) and THEN add the onions and continue the recipe as written. I Didn't use the peas because of food allergies.

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Milly Suazo

Cooking Level: Expert

Home Town: Barrio Tejas, Humacao, Puerto Rico

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 30, 2012

This recipe was pretty good. I made exactly as written, but I think next time I would maybe try using regular white rice cooked in wine and broth. This meal was just a little too mushy, but the flavors were wonderful!

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arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Apr. 30, 2012

This Risotto is so worth the work, all the flavors of the garlic, thyme, Chardonnay really work well together! I also added in some sauteed baby bella mushrooms because we love them so much, served this with a side Caesar salad..it was perfect!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 29, 2012

This was my first Risotto, I was always intimidated to try it. This recipe was very easy to follow! Great flavors, the whole family enjoyed it!

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Suz

Cooking Level: Intermediate

Reviewed: Apr. 27, 2012

Didn't care for the sausage in this.

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kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 26, 2012

So good! only thing is i didn't have peas so i sub. with mushrooms! It is absolutely deli-sh! will be making this again. Update: Made again and was just as amazing! This time with peas and yes I added the mushrooms again since they was good the first time.

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CoOkInGnUt

Cooking Level: Expert

Home Town: Elk City, Oklahoma, USA

Reviewed: Apr. 25, 2012

Loved this risotto. I didn't use the wine just all chicken stock and it turned out great. I had my chicken stock in a separate pan on the stove and added it hot into my risotto pan.

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