Reviewed: Mar. 24, 2013

This recipe is great as an entree, especially for a vegetarian meal! I opted to add yellow pepper for a bit of color (looks nice with the green basil and red tomatoes). If you'd like your risotto just a tad creamier, replace some of the liquid with milk! I also leave out the parmesan and strictly use mozzarella; there's a lot of flavor already. Enjoy!

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Reviewer:

wherrig

Reviewed: Dec. 10, 2012

I added 1/3 of the broth at a time, keeping the heat on medium-low until the broth was fully absorbed rather than adding the broth a ladleful at a time

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Reviewer:

Rachel G.

Reviewed: Jun. 18, 2012

This an excellent reciped. I enjoyed it a great deal

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Reviewer:

MISTER TED

Reviewed: Apr. 3, 2012

I thought this was delicious, however I used A LOT more stock than the recipe advised, swapped vegetable stock for chicken and also added some garlic.

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Reviewer:

rhiannahoward

Reviewed: Feb. 14, 2012

Pretty good, though I did cut the cheese in half. The full amount would have been WAAAAY too much. Also added a chopped garlic clove and used chicken stock.

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jan. 26, 2012

This risotto was outstanding! I prepared it with chicken broth, and I used 1/2 c parmesan and 1/2 c mozzarella cheese. Just delicious! It has the exact amount of salt needed also.

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Reviewer:

miskimberly04

Reviewed: Jun. 19, 2011

Delicious! Although I used less than half the cheese the recipe called for, it was plenty cheesy for me.

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Reviewer:

whats4dinner

Cooking Level: Beginning

Home Town: Henderson, Nevada, USA

Reviewed: Mar. 9, 2011

I had a hard time deciding if I liked this recipe when it was done. It SOUNDED great. But I encountered issues with the rice being undercooked (I have no idea how as it is a long cooking process) and the finished product is actually quite flavorless. I was thinking it would be a nice "caprese" style, savory dish with the tomatoes, basil and mozzarella. It ended up being a bit sweet, actually - not at all what I expected. It wasn't absolutely disgusting or anything, just rather bland and all around a bit of a dud. I added a lot of salt and it helped a little, but in the end none of my family really liked it (aside from the bit we picked at). This recipe also makes a HUGE amount of risotto!!! Plenty for 6+ people!

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