Reviewed: May 10, 2012

I made this vegetarian and added a bit more asparagus. Also, instead of wine I used more chicken broth and 1 or 2 tsp red wine vinegar. I also only used 1/4 cup cheese as that's all it needed for my taste. Very delicious and I believe it would have been just as delicious without the substitutions.

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Reviewer:

riah1984

Reviewed: May 10, 2012

Great recipe, but agree with the other reviewers comments regarding the wine (increased by adding 1 1/2 times what the recipe called for) and broth. I needed more than double the broth as what the recipe called for in order to get the risotto to the softness I wanted. I also needed to add some salt and garlic powder for a little more taste. All in all, great recipe!

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Reviewer:

rdhavale

Reviewed: Oct. 17, 2011

Made correctly this is beyond a 5 star recipe--I used approximately 5 cups of chicken broth and skipped the Parmesan cheese (was out). Incredibly delicious! I diced the asparagus stalks but left the tips in tact (added the tips during the last round of broth). Will definitely make again!

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Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Oct. 12, 2011

I loved this dish. I exchanged the oregano and basil for lemon zest. Also added some diced chicken to make it more of filling meal. Everyone enjoyed this risotto.

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Reviewer:

ANDRONICKY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Apr. 30, 2011

This was my first attempt at risotto. I read some of the other comment and was concerned about the amount of liquid. I ended up using 2 1/2 cups (split in three) and it worked fine. I probably could have done the 2 cups. Other than that this recipes was pretty easy and straightforward. This was a really tasty recipe and I will def. make it again. I made it as a side dish so I left out the chicken. The recipes yielded a lot, I would think it is more than two servings even as a main. I also noticed the nutritional information seems very high, even for the large portions. When I put the recipe into a nutrition calculator, it came back less than posted on here (I did with and without chicken)

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Reviewer:

NOVAROBIN

Reviewed: Mar. 23, 2011

Fantastic! I'll absolutely make this again! I used 2x the chicken broth, as recommended by other reviewers. I did not use the oregano, basil, salt, or pepper, and it was still amazing! Completely forgot the cheese, too, and didn't miss it. A rich roasted garlic flavor throughout, the family scarfed it up!

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Reviewer:

Lyssayn

Cooking Level: Beginning

Reviewed: Nov. 15, 2010

It needed an additional cup of chicken broth and I added a 1/2 can of mushrooms. I cut the rice back to 3/4 cup and kept all of the other ingredients flavor come out so it wouldn't be bland. It isn't special occasion spectacular, but I would make it again as just a regular meal.

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Reviewer:

leadfoot13us

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

Reviewed: Nov. 4, 2010

This dish was really good, my picky italian father who makes risotto all the time even liked it... i made some changes, I added in mushrooms with the juice, as like the other readers said it was a little dry, definitely recommend adding more chicken broth, I also added saffron for my flavor and color. Instead of adding the chicken in at the end, I added it in in the middle as it looked like the chicken was getting dry as well. Will definitely make again, might try just mushrooms and asparagus and make it a side dish

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Reviewer:

nellabella84

Reviewed: Oct. 13, 2010

Very good flavor. I used 4 cups of stock, shitake mushrooms and broccoli instead of asparagus because its what I had on hand. Mushrooms were amazing in it. I will make this again exactly the same way or with the asparagus instead of broccoli. Try it with the mushrooms!!!!

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