Reviewed: Mar. 12, 2013

The instructions in this recipe are different from the normal way of making risotto, but I was game. I used 1lb of shrimp (no scallops) and vegetable stock instead of chicken, but otherwise followed the recipe. Finished product was not as creamy as normal risotto, due to the instructions (adding broth all at the same time, not constantly stirring) and quite sharp in flavor, due to the wine being added toward the end and the lemon juice added right at the end. While I did not consider this a complete waste of time or shrimp, I will stick with my other recipes from this site.

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Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Feb. 10, 2013

Anyone who has made risotto will know immediately that this recipe isn't going to work. Not enough broth for the rice to cook adequately, too much wine to broth, and you don't make risotto by letting the broth/rice 'simmer' for 15 minutes. You MUST stir it constantly. Too much lemon, also. Pass up this recipe and find a better one for risotto.

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Reviewer:

Rosie

Reviewed: Apr. 4, 2012

I made several substitutions with items on hand and it still came out great. Onion instead of leek, plain brown rice (it took a lot longer to cook), scallops only, mint instead of basil, no lemon juice. Very good recipe.

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Reviewer:

bkellam

Reviewed: Jan. 1, 2012

I'm having a tough time rating this one - I made this a while back and thought it could be a good recipe if you definitely change the cooking time, then adjust seasonings/flavors to taste. First of all, Arborio rice needs time to turn into risotto, and these instructions just did not work for me as stated. Plus, I think it needed more flavor, but taste is subjective so I can't say that others would agree with me. So, as written, 3 or 3 1/2 stars. A couple minor changes and you'll have a winner - first, more herbs, and fresh is better, and secondly, at least 1/2 cup or fresh grated parmesan. Finally a splash of heavy cream at the end - maybe 1/2 cup - and let that cook down. I made this for New Year's Eve with several changes to ingredients, and most importantly, to the cooking time, and ended up with a solid 4 1/2 star recipe, that I would probably make again!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jul. 30, 2011

Did not like this at all. Was really excited to make it. Followed the directions to the T and came our boring and not enough flavor.

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Reviewer:

joanne22380

Reviewed: Feb. 13, 2011

Great recipe. Made some alterations though:1- added 1/2 pound calamari as well, really adds to the texture of the meal. 2- omitted the wine and just added extra broth. 3- let the seafood marinate in the lemon juice with some salt and pepper instead of adding lemon the end; this prevents it from being too sour and flavours the seafood very well. 4- used fresh basil. Yummmo!! Made it a couple times to rave reviews...

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Reviewer:

yummymummy

Reviewed: Jan. 19, 2011

This was really good! I didn't follow the directions exactly with respect to the risotto technique, but instead followed the method I always use: after cooking the rice for a minute or two in the oil, add about 1/2 cup of wine. When that has been absorbed, add the chicken stock about 1/2 cup at a time, stirring frequently and adding the next 1/2 cup after the previous one has been mostly absorbed. (Note: The stirring is important because it releases the starches in the rice, which is what makes risotto so creamy without using any actual cream.) When the rice seemed like it was about 5 minutes away from being done, I added the peppers, scallops, etc. The name of this dish is a bit of a misnomer. The lemon added at the end makes a huge difference in brightening up the dish and I really loved it, but it does not taste lemony. Just a warning in case you are craving something with a real lemon zing!

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Reviewer:

Dulce

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: New York, New York, USA

Reviewed: Sep. 12, 2010

Wow, Kelcampbell was tough! I thought it came out pretty well. I used left over broth from a clambake, flavored with corn, sauage & potatoes (well-strained using cheesecloth), and I didn't have wine, so I used beer. It tasted great. It's certainly not like a traditional risotto, so be flexible. Keep stirring. I added the shrimp last, since it was already pre-cooked (like most shrimp nowadays), But it all worked just fine. My main tip would be to cook it long and slow after you've added the rice & broth. My total cooking time was more like 90 minutes. I'll make it again.

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Reviewer:

Dan

Cooking Level: Intermediate

Home Town: Rhinebeck, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jun. 24, 2010

I used 1 lb. scallops and asparagus. When I added the scallops, I didn't want them to overcook, so I took the dish off the stove in 5 minutes. The liquid hadn't been absorbed by then, so there was a soupy broth left. The rice wasn't creamy but rather had an al dente taste. It was delicious though, and the scallops were perfect.

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Reviewer:

joanicole

Cooking Level: Beginning

Home Town: Ashland, Oregon, USA

Reviewed: Apr. 10, 2010

Love it! Used all scallops (no shrimp). Only because I had scallops left to use. Used peas but next time will definately make with asparagus. Added 1T butter at end. Mmmmm. Thanks!

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