Reviewed: Jun. 29, 2008

Make this often now for my family ... it is the first thing to hit everyone's plate and everyone wants the last little bit!

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ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

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Reviewed: May 16, 2008

Good but I've had more flavorful risottos. Added mushrooms for flavor, probably could have used some thyme as well. Also I tried to cook the asparagus in the risotto at the end which didn't work so great. Next time I'll cook the asparagus ahead of time like the recipe states.

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 30, 2008

i halved this recipe and used canned asparagus instead of fresh and added some additional spices (garlic in the saute phase and black pepper to season at the end). it turned out absolutely delicious! next time will make the whole recipe for more leftovers! ;)

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Melyssa Evans

Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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Reviewed: Apr. 15, 2008

This was wonderful. I made it the first time on Sunday when I had guests over for dinner. Everyone loved it! I did add 3 cloves of garlic to it just because we love garlic. I will definitely make this again.

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Trish

Cooking Level: Intermediate

Home Town: Sayville, New York, USA

Living In: West Sayville, New York, USA

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Reviewed: Oct. 24, 2007

This recipe was super easy and really good! I needed more liquid though, then what was called for, to get it the texture I like.

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Sarah

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Reviewed: Oct. 16, 2007

This was my first time making Risotto and this was amazing. Excellent!

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ELAINE77

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 21, 2007

This is a good low-fat risotto recipe. I like that you can substitute different vegetables or broth depending on what you have available. I added a bit of rosemary to the onions as well as 2 minced garlic cloves.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 16, 2007

This is very easy and satisfying. I use vegetable broth instead of chicken broth to make it vegetarian.

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MANDI810

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Reviewed: Aug. 7, 2007

Very tasty and easy to make dish, I loved it!!

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TMYER

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Reviewed: Jul. 27, 2007

It was a high maintenance dish for sure and took me longer than 20 minutes but it was absolutely delicious! Next time I make it I might add garlic, rosemary, and pepper.

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Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 4, 2007

Liked it! A lot of work.

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noeticblues

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Washington, Connecticut, USA

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Reviewed: May 1, 2007

I made minimal changes to this recipe other than adding chopped sun dried tomatos along with the asparagus. It was creamy and flavourful, and made a nice accompaniment to the swordfish I grilled. I served it with additional parmesan cheese to sprinkle over the top, and I think it benefited from the extra bit of flavor.

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Sherria

Cooking Level: Expert

Home Town: The Pas, Manitoba, Canada

Living In: Stamford, Connecticut, USA

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Reviewed: Apr. 10, 2007

I made this recipe on Easter Sunday to go with lamb and it was a big hit. HOWEVER, I cooked it longer than the recipe called for by 20-30 minutes AND added an additional cup of broth and an additional cup of wine. It was YUMMMY!! This one's a keeper and nice enought for company. Thanks good cook.

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Karen

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Reviewed: Apr. 7, 2007

It was my first time making risotto and it came out perfect. I did add chopped and sauted portobellos to it and it was delicious.

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WW3354

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Reviewed: Feb. 3, 2007

This was very good! I did'nt change a thing, except for downsizing the recipe because there's only 2 of us. I served this with Flank Steak. MMMM good!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 28, 2007

I've made this twice and although it tastes a little bland, I'm giving it 4 stars because I like that it is not as rich and high in calories as some risotto recipes that use heavy creams. The consistency is nice. I like to add a bit more parmesan when it is served. I saw a similar recipe on another web site where they add fresh rosemary, and I'll try that next time. I'll also add more asparagus than is called for, as I'd like a bit more in the mix. This recipe makes quite a large amouunt! Mmmm leftovers.

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weez

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Reviewed: Nov. 13, 2006

This dish was very good! Tasted richer than I expected given the reasonable amount of oil. I recommend using small, tender asparagus for best texture. It served 4 people comfportably with bread and salad.

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