Reviewed: Oct. 11, 2009

I have made this many times and find it to be an excellent recipe. I have never had an issue with running out of broth. I sometimes substitute 1 cup of broth for an additional cup of wine as I enjoy the wine flavour in the dish. I also add some garlic to the onions.

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MandaSquared

Cooking Level: Expert

Home Town: North Bay, Ontario, Canada

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Reviewed: Sep. 23, 2009

I think the rice required more time and broth. After twenty minutes, my rice was still very hard. Unfortunately, I had used all of my broth supply and could add no more. I added water for about ten to fifteen more minutes and it still was not al dente. I just may be bad at making risotto - I think I needed more patience. The flavor was very good, even if the texture was crunchy.

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 20, 2009

I added mushrooms and a little tomato sauce to mirror the flavor in the grilled marinated shrimp that we topped the risotto off with, and it was perfect. Wouldn't change anything, thanks!

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sml828

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Reviewed: Sep. 17, 2009

Very good! I sauteed asparagus and some sliced mushrooms in the saucepan (separately and then set them aside) and used extra white wine to deglaze before starting the rice. I think this really infused a lot of great flavor. I thought I would end up needing more broth when I was almost out at 20 minutes the rice was still not fully cooked but I it turned out perfectly (took almost 30 min. total). And of course...I had to add garlic! Huge thumbs up from the boyfriend- will definitely make again.

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ZEROSF

Cooking Level: Expert

Living In: Orange, California, USA

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Reviewed: Sep. 1, 2009

This was SO good! My husband loved it, and he usually things risotto is too cheesy. Per previous suggestions, I roasted the asparagus with olive oil and rosemary instead of boiling it, and I also added mushrooms and turkey bacon. We're definitely adding this to the regular list, and it's worthy of serving company, also.

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HOYERHORN

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Reviewed: Aug. 28, 2009

This was my first attempt at making risotto at home, and it turned out very nicely (if I may say so myself). Just before adding the first cup of broth I set the timer for 20 minutes - this kept me on track and made for perfectly cooked rice. I'll try using mushrooms next time.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 31, 2009

This was excellent. My family raved and raved about it. I did not add the asparagus into the risotto as my family doesn't like asparagus, so I roasted it and served it as a side to the asparagus.

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CharliA

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Reviewed: Jun. 2, 2009

Delicious! I did add more parmesan than the recipe called for and also added a touch of cream at the end.

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GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: May 7, 2009

WAY, WAY too much wine for my tastebuds in this. I think even 1/2 cup would be too much. Despite cooking it enough to evaporate all of the alcohol, I think the wine flavor dominated everything else in the dish and it spoiled the risotto for me. Also, I think it needs more than 1/4 cup of parmesan.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 7, 2009

This was my first attempt at risotto. I gave it 4 stars because it was a little bland, however it was still nice and ease my fears on making risotto. I will make this again I just need to tweak the seasoning to my family's taste. Also, I halved the recipe and still had quite a bit left.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Hey, Sunny! I did it! This recipe was pretty straightforward, which I was thankful for. I used the broth from my ham that I boiled up and froze earlier that week and ham bits that I strained out of the broth. I followed the instructions completely, only omitting any extra salt because I knew my ham broth would be salty enough on it's own. I had no issues, this turned out wonderfully. I was SO proud because this was my first ever risotto. And the combo of the ham and the asparagus was out of sight. This one's a keeper. (And the husband ate grilled cheese last night. He dosen't like asparagus, so this was all mine. *evil laugh*) I DID IT. Thank you for this recipe.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 15, 2009

This was delicious and far easier than I imagined "risotto" would be for a first attempt. I added some fresh mushrooms with the onions and minced garlic right before the wine. I didn't pay attention to the quantity when following the recipe so my husband and I had plenty for leftovers the next couple days and it was just as good as the first day! Next time I have to cut the recipe down to serve 2.

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ALZCAB

Cooking Level: Expert

Home Town: Emporia, Kansas, USA

Living In: York, Pennsylvania, USA

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Reviewed: Jan. 23, 2009

Mmmmmm... even though I forgot the cheese, it was still really really good!

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Jan. 13, 2009

This was a good recipe. Though, I think personally, I was not very good at making risotto, or perhaps used the wrong kind of rice. It didn't get too creamy like risotto should be. That being said, it was still quite delicious. I would say most of the fault probably lied with me. Would definitely try it again.

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Christin

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Reviewed: Oct. 26, 2008

Very good

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Oct. 14, 2008

This will probably be my "go-to" risotto recipe from now on. It was very good and is just a simple basic flavorful recipe. I did add some garlic, as another reviewer mentioned, to the onion. The only other variation was that I roasted my asparagus with a little olive oil and lemon and then added it to the risotto at the end. I find that roasting really brings out the flavor of asparagus. Thanks for the recipe, Stephanie!

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Tricia

Living In: Mineola, Texas, USA

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Reviewed: Oct. 1, 2008

This was an awesome recipe! I added sun-dried tomatoes (dried variety, not the oil-packed ones) along with cubed, cooked (bbq'd) chicken, the sundried tomato flavour was outstanding!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 30, 2008

I'd never made Risotto before and this recipe was great! I ended up halving the recipe since I was only making it for 3 people and there were still plenty of leftovers (and it was just as good the next day). I took the advice of several other reviews and added a couple of cloves of garlic and I used more broth than the recipe called for to make it a bit creamier. Overall I was impressed - I will definitely make this again! Thanks!

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Jess

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Reviewed: Aug. 7, 2008

Very good! I added some garlic when I sauteed the onions. I also used probably another cup or so of broth b/c it was too crunchy after recipe's amount was added. I seasoned it with some extra thyme. I cooked the asparagus IN the chicken broth and added some lemon juice after cooking for a little freshness. I also added some chopped parsley right before serving. YUMMY! Would recommend and will make again!

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KELLYLAMBERT

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Reviewed: Aug. 3, 2008

My first time making risotto and a few observations: It took a long time. I had to add 2+ additional cups of broth because the rice still had a crunch after the original amount. Stop when it's a little more liquidy than you want because it sets up as you are getting everything on the table (so mine was a little thick). I added the garlic and rosemary as others suggested. Everyone really liked it! But it is WAY to salty even though I used low-soduim broth. Too salty in taste and the next morning my fingers were swollen. If anyone has any suggestions, because I would love to make this again... Is there a no-salt broth? Can you use water for some of the broth?

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Risotto with Asparagus

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