Reviewed: Sep. 21, 2009

My 17-year old son made this (with mushrooms instead of asparagus) and it came out great, even by a novice. We will make it again.

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Renee

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Reviewed: Jul. 5, 2009

first time I have ever made risotto, came out great, like others I did have to add more broth. Would recommend to all my friends.

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REPUBLICANSROCK

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Reviewed: May 31, 2009

I am sooo sad that I didn't read previous reviews. There is WAY too much balsamic vineger in this recipe. If you like vinegar this recipe is for you, otherwise reduce it at least by half.

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kjklei

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Reviewed: Mar. 6, 2009

Needed a little more liquid, but turned out great!

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Tanya

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Reviewed: Feb. 15, 2009

This was great. I followed some of the other reviewers advice and added more liquid (extra 1/2 cup of chicken broth) and didn't put the asparagus in until the end. My very picky boyfriend even liked it. Next time I'm going to try peas instead of asparagus just to mix it up.

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mish

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Reviewed: Nov. 23, 2008

Awesome recipe. Easy to prepare, great to eat.

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Kimberley

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Reviewed: May 15, 2008

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.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

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...

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Candice Kelly

Home Town: Cape Town, Western Cape, South Africa

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Reviewed: Mar. 5, 2008

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.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 15, 2007

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

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KELLYANN6281

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

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Reviewed: Oct. 31, 2007

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

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Janene

Cooking Level: Expert

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Reviewed: Aug. 22, 2007

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.

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Denise P

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Aug. 8, 2007

tasty!

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kate m-c

Cooking Level: Intermediate

Home Town: Windsor, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Jul. 6, 2007

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.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jul. 5, 2007

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!

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Luv2eat

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Reviewed: Jun. 13, 2007

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.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jun. 7, 2007

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.

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R&R

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Mechanicsville, Maryland, USA

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Reviewed: Jun. 5, 2007

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!

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