We really liked this. When I went to make this I discovered I was out of chicken. Being 40 miles from a grocery store I used what I had on hand, which was ham. Also sauted some mushrooms and used ham base for the broth. Will try it with chicken next time I go to town.

This is only the second time I've made risotto, and it didn't turn out too well. I tried to scale it up for 5 people too. It took a VERY long time to get the rice soft enough and I had to add a LOT more stock. My mom (who's an excellent cook) was kind of hovering around helping and she said I rushed the first part of the stock addition... So, for anyone else who is a beginner risotto maker like me, DON'T RUSH IT!! Otherwise it will end up taking you hours and hours. It didn't taste too bad once it was FINALLY done though, although by then I was sick of the smell of it...

Great, basic recipe. For all of those complaining about the amount of broth... that is just the idiosyncrasy of cooking risotto. It requires both less liquid (added in small amounted intervals) and constant stirring to absorb. I thought this recipe does a great job of introducing this concept.

We loved this. It was very flavorful and not a bite was spared.

Awesome, even my 1 and 2 year olds ate it.

I found this recipe very bland. I doubt I would use it again.

I really liked this recipe, but my husband and kids thought it was just okay. I made it without reading any reviews first, and it turns out that I had to add another cup and a half of chicken stock (broth). I later read the reviews to find out that I wasn't the only one! Anyway, I'll make it again because I LOVE asparagus.

tasty!

This was my first attempt at risotto but it turned out well. I took other reviewers' advice and used about twice the amount of chicken broth.

This is more of a perfected "chicken and rice" dish. I've tried recipes with chick soup, creamed etc and nothing compares to this. Simple and just real good. The kinda meal that turns out the same every time you make it. Thanks!

I love risotto. This required a bit more liquid than the recipe called for. I ended up adding quite a bit more white wine. I also used portabello mushrooms rather than asparagus. My dinner guests all enjoyed this. The basic recipe is good - just needs a little tweaking.

Yum. I added a little poultry seasoning to the chicken to add a little flavor, as chicken can get bland at times. Next time I would use 1/2 to 3/4 c wine. I think I used a bit too much. I also used one quart of chicken broth (like I always do when making risotto), adding one ladel-full at a time. Like many other people, I didn't add my asparagus until the last 10 minutes or so. This turned out really nice.

Outstanding! I love a good Risotto and this is a true Italian dish. Risotto is a little hard to make the first time, however, these directions were excellent. Best recipe I have found on this sight by far!

Liked this recipe but it needed tweeking for personal taste. I did not prefer this as a main dish

This is a bit time consuming but it was delicious. I upped the wine to 3/4 c. as suggested by another reviewer. The only things I did differently were: I used fresh basil only because I happened to have it. I also used half chicken broth and half vegetable broth because I didn't have enough chicken. It wasn't dry at all like some of the others said. The consistency was just right, slightly al dente. I also did NOT put the asparagus in until the last maybe 8-10 minutes, which was perfect. It had a slight crunch.

This was just okay. It needed much more chicken stock than the recipe called for and thus ended up taking much longer than anticipated. The parmesean cheese was too much; the overall flavor was just parmesean cheese and asparagus.