Reviewed: Dec. 22, 2009

I made it for my company party and it was a hit. I do recomend a little salt though.

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15 users found this review helpful

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Reviewed: Apr. 26, 2010

This recipe ended up being really good, but it was ALL wrong. The cook time took at least twice as long... There was so much liquid, the rice didn't cook in 40 minutes and I wouldn't recommend uncovering it before all the liquid is soaked up by the rice because then it creates a nasty crust on top from the milk. I used a can of cream of chicken & mushroom & didn't have any parsley. It was very delicious in the end but adjust your cook time accordingly. Now that I think of it maybe mine took so long because I put it in a different baking dish.

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9 users found this review helpful

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BadNewsBears777

Reviewed: Nov. 2, 2010

I have made this several time and love it. It always comes out perfect. I do add fresh mushrooms to it.

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6 users found this review helpful

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Rvaillan

Reviewed: Nov. 8, 2010

This was by far the easiest recipe and very tasty! I did add some garlic and onions precooked to the mix. Other than that I didn't change anything else. Plus my kids love it too. I have already had one person from work ask me for the recipe. Thanks for making my life that much easier. Thank you for posting.

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5 users found this review helpful

Reviewer:

Capri

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: Mar. 9, 2010

Fantastic recipe, and easily altered for different flavours. Excellent if you want a filling, tasty dish on a low, low budget

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5 users found this review helpful

Reviewer:

finnvox

Reviewed: Jan. 9, 2011

it was a nice quick dish but I think it is more a pilaf than a risotto. My husband had seconds and requested I make it again.

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2 users found this review helpful

Reviewer:

Esther

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

Reviewed: Jan. 26, 2011

It is not bad... I mean I've had better risotto, but for a super easy oven baked version I like it.

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2 users found this review helpful

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rileysmama

Cooking Level: Expert

Reviewed: Apr. 2, 2011

As others have said, the finished product is delicious but the timing is WAY off. I omitted the tomatoes and added 1/2 tsp salt. Then I baked it covered for 45 minutes and uncovered for 10. It was not quite as good as stove-top prepared Risotto, but it was so easy to make. I'd make this again.

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4 users found this review helpful

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Carolinagirl

Reviewed: Aug. 13, 2011

Ok, so, I loved the end results BUT I recommend using either a non-stick pan/dish, or LOTS of oil/butter/non-stick spray.... I loved teh tastebut left more than half stick to the pan.

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3 users found this review helpful

Reviewer:

Ashtaria

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Los Angeles, California, USA

Reviewed: Nov. 6, 2011

My non-risotto liking husband changed his tune with this one! Didn't have sundried tomatoes on hand, so used bite sized pieces of mushrooms that i had pre-cooked in a fry pan. I increased the garlic too. As others had indicated, it took slightly longer than the directions state. I used a 3 QT glass baking pan (therefore shallower) and cooked it for about 40 minutes (stirring a few times throughout). Finishing uncovered for the last 10.

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4 users found this review helpful