Reviewed: Apr. 21, 2013

Added cooked sausage and vegetables at the end. Left out onion and added other vegetables I had on hand.

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Reviewer:

Tatertot

Cooking Level: Intermediate

Home Town: Mission, South Dakota, USA

Living In: Tianjin, Tianjin (Municipality) , China

Reviewed: Apr. 11, 2013

Loved it and my family did too. Used tiny florets of broccoli instead of peas and ended up needing 4 full cups of broth instead of 3 1/2 but it was a great recipe. Definitely keeping it in the box!

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Mama Bonnie

Reviewed: Mar. 25, 2013

Very good risotto! I played with it a bit, though: I made it vegetarian by using lentils instead of sausage and using vegetable broth; I used brown rice (which meant longer simmering time, of course) and peas and carrots instead of just peas.

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MISSJACKIE

Reviewed: Feb. 8, 2013

I followed the recipe exactly and we thought it was okay. It was my first attempt at risotto, and it turned out nice and creamy, but the flavor seemed to be lacking. Also the addition of peas tasted a bit strange to us. I won't make it again, but I will look for another risotto recipe.

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MRSPARKERII

Cooking Level: Intermediate

Living In: Dunedin, Florida, USA

Reviewed: Dec. 12, 2012

This was so yummy. I made it the way I first learned: add a cup of liquid at a time, stirring constantly until absorbed, for the total amount of liquid used(4.5 cups combined wine and broth).

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 30, 2012

I subbed the garlic chicken sausage since that is what my local store carried and I think it was great in this. Risotto typically takes a little more time to absorb the liquid and get nice and creamy so you may need to add about 20 minutes or so to the cooking time. It's better if you don't rush it.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Reviewed: Sep. 30, 2012

This was so yummy! I am just getting into cooking risotto. I have actually had it for the first time about a month ago and made it myself, my family is loving it! Will use this again and again

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Michele

Cooking Level: Expert

Living In: Milton, Massachusetts, USA

Reviewed: Sep. 27, 2012

I've seen risotto made on TV many times but had never made it or eaten it. I love rice. But this recipe did nothing for me. I'm not sure what all the excitement is all about. I won't be making this again. I did not alter the recipe at all except to cut it in half.

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It's A New Day

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Sep. 26, 2012

This made a delicious lunch for me! I cut it down in size quite a bit because only two of us were going to eat this, and I did leave out the peas (personal preference). I did cut the sausage into smaller pieces. This is an easy way to learn how to use arborio rice, as its consistency is quite different from the other types. I'd recommend this for anyone who likes sausage in a meal!

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Marianne

Cooking Level: Intermediate

Reviewed: Sep. 26, 2012

Yum! I made this for lunch today and it blew me away! I followed the recipe to a T, with the exception of leaving out the peas (since I'm not a fan). I will be making this recipe again for sure.

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