Reviewed: Aug. 15, 2009

I used sundried tomato pesto, same amount, because it was already chopped. It came out really good, tasted kinda like pizza. This dish has a good potential to be kid friendly and vegetarian friendly.

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ColoradoSnoflake

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Reviewed: Jul. 12, 2009

I ran out of liquids at 5 cups and because I prefer my risotto especially creamy, I'll be better prepared to have at least 6 cups if not more on hand. I suggest dicing tomatoes so you get some with every bite! Halved mozzarella. A nice, rich dish to accompany fish or chicken.

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ThnkThn

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 7, 2009

We really enjoyed this. I like the flavor of the sun dried tomatoes, love the idea of using the oil from the jar. I cut the cheese back a bit and added white wine before starting the broth additions. I make a lot of risotto and didn't have any trouble cooking this-it cooked the same as any risotto, took about 25 minutes once I started adding the broth. The only thing I will say is that with the cheese and tomato oil it is quite rich, so be prepared! Very yummy and I'll definitely make it again!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

I made this last night for dinner--Delicious! This is a main dish in itself, no need to add anything else. I kept my mozzarella in cubes so that it didn't melt completely, and also used only about 1/2 cup of parmesan which was plenty. I would make this again.

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Mar. 6, 2009

This was delicious! Like others I had to add a lot more vegetable stock and it took a lot longer to cook but everything else was amazing! I did not think it had too much cheese like others said.

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Tabby

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: Haymarket, Virginia, USA

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Reviewed: Feb. 15, 2009

This recipe is wonderful! I only changed a couple of things due to not having them on hand-for example, instead of vegetable stock I used chicken stock,and instead of fresh basil I had dried-and it still came out great! I also substituted dried sun dried tomatoes and added only a few diced pieces to taste. I used smoked mozzarella and parmigian reggiano cheese, again to sub for what I did not have. I also added chopped fresh garlic. This is only the second time I have made a risotto dish, and I have to say great job to the person who came up with this recipe-wonderful! I will make this again and again.

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debeeme

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

I have made this twice now, the only change I make from original is to decrease the cheese and add a bit of wine before I add the chicken broth.My husband loves this, and it is a real croud pleaser!

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jonnagwen

Cooking Level: Intermediate

Home Town: Kewanee, Illinois, USA

Living In: Quincy, Illinois, USA

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Reviewed: Jan. 1, 2009

It took much longer than 25 minutes to cook away the broth (I think it was closer to 45-50 minutes) and I thought it was bland. Adding seasoned salt and garlic helped. I'm not sure if I'd make it again.

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MAC525

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Reviewed: Nov. 10, 2008

Delicious. We served this with turkey meatballs and butternut squash, a meal fit for a queen.

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joyrperez@yahoo.com

Living In: Altadena, California, USA

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Reviewed: Oct. 21, 2008

This was a delicious recipe. I used the vegetable broth (cooking for a vegetarian) and it came out delicious. I suggest sticking with the veggie broth, rather than chicken. Also, rice cooks very slowly, I think covering it might help speed up the absorption of water. Lastly, I agree that there is too much cheese, even though it was DELICIOUS. I'd at least cut it in half. Also, it was anything but bland. If it tastes bland, then you did something wrong.

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LuckyKH

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Reviewed: Sep. 10, 2008

This was okay. Nothing too special or wow for flavor. Also kind of expensive ingredients. Made alot and half of it went to waste.

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A.B. Sitzman

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 5, 2008

We did not care for this. I think it may have been the vegetable broth. Maybe the natural flavor of the rice.

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feytalaria

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Reviewed: Aug. 7, 2008

Bland and heavy. Too much work for something neither of us really liked. Not even going to save the left overs.

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JADE1977

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Reviewed: Jul. 31, 2008

Ah, I made this a couple of weeks ago, so I can't remember exactly what my boyfriend and I thought of it. We liked it quite a bit, but I believe there ought to be less cheese. It's good, but not great. I prefer the simpler and more classic herb risotto.

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whittysx

Cooking Level: Intermediate

Living In: Bedford, Indiana, USA

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Reviewed: Jul. 22, 2008

This is quite possibly one of the best risotto recipes I've ever made. It's so simple and perfect. I used 3 1/4 c. chicken broth instead of veg stock, and 1 c. risotto. It came out perfect with those measurements. I served it with filet mignon (brushed the filets with the oil from the tomatoes) and buttered asparagus for my wedding anniversary. A perfectly fancy meal in the comfort of our own home! My husband LOVED it!

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: May 31, 2008

Good but cooking time should be doubled as well as the amount of liquid (I used the states amount of broth and then added extra water each time I added more rice). It has a great taste but is time consuming and sits kind of heavy. I love sun dried tomatoes so I liked it but my mom thought it was just okay. It's also very cheesy which is why I liked it but if you're not a cheesy kind of person, I would only add half the amount. It turned out much better the second time I made it when I added more stock and let it soak in slower. I would make it again though.

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Jen Murphy

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Reviewed: May 23, 2008

I made this recipe from the William Sonoma cookbook and found that increasing both the broth amount and the heat on the rice helped it to cook faster.

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ACB

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: May 18, 2008

I have made this twice and both times I ended up adding more liquid than it called for because it took forever for the rice to cook. I added some white cooking wine along with the vegetable stock for added flavor, and we cut back on the mozzarella as others suggested. Both times, my family got too hungry waiting so we didn't cook the rice until tender because it took at least 40 minutes and counting. We liked the flavor, just not really patient enough to wait for the rice to cook. Maybe one day when I have nothing better to do we'll make this again. Not a good recipe for a busy family.

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Stivers22

Cooking Level: Expert

Home Town: Scottsville, New York, USA

Living In: Centennial, Colorado, USA

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Reviewed: May 13, 2008

I scaled this down all the way to make enough for just one person. Maybe because of this, the rice wasn't soft enough near the end. Not a problem, I just added in more liquid, and it turned out just perfect. :) Didn't measure out the cheeses, but I know how much I like, hehe. I didn't have a problem with the texture, unlike some other reviewers, but again... I like cheese. :) All in all, I loved the recipe, and will definitely make it again! (Forgot to mention... this was the first time I've ever made risotto too!)

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