Reviewed: Aug. 9, 2009

Made a few modifications to this recipe. Skipped the leek, substituted asparagus for the snow peas. Used both lemon juice and lemon zest. Used fresh basil leaves instead of dried. Also added butter with the wine Turned out really creamy with an excellent tart flavor.

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Reviewer:

Deb Dodson

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Reviewed: Jan. 8, 2009

Just finished this easy to make dish, along with the rest of the wine. Pretty tasty. Not knock your socks off good, but definitely above average. I'm going to use asparagus next time and cut back slightly on the lemon. Calamari?

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Reviewer:

john szulewski

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

This is a wonderful, easy risotto. I only had cooked frozen shrimp on hand and, after thawing, I threw them in for the last few minutes to heat through. Otherwise I followed the recipe exactly, and it was a big hit with my family. Not too lemony at all, as some reviewers thought.

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Reviewer:

cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Sep. 30, 2007

I made some changes to the recipe but I used all of the flavors in the meal. I sauted the seafood on the side in olive oil and added a squeeze of lemon. I served the snow peas steamed on the side, and I used more chicken stock instead of wine in the recipe (only 1/2 cup of wine). I didn't put any lemon into the risotto since the wine had plenty of citrus flavors. Thanks for submitting this recipe. After a few changes we had a great meal.

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Apr. 13, 2007

This was delicious. Only problem - I followed the 2 serving amount and it was not enough for 2 people.

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Reviewer:

Kirky

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 13, 2006

If I could rate this dish zero stars, I would. This was a complete and total waste of good seafood. I consider myself to be a more advanced cook so therefore when making the risotto I heated the broth/wine and added it by 1/2 cup measures as you're supposed to do when making risotto (otherwise you'll end up with a gluey mess). So as a result, it takes much longer than the recipe states. But to be frank, don't waste your time with this recipe....it's really not good. The sourness of the wine/lemon juice completely overpowers the flavour of everything else (the seafood choices in this recipe are such delicate flavours!). I made this for my husband and mother and none of us could eat it...it was that bad.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jul. 17, 2006

good and refreshing flavor. Hubby found it a little too sour, so next time I'll only use about half the lemon juice. Also didn't use scallop, which I think would've given it a more complex flavor.

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