Reviewed: May 9, 2008

Fantastic! I added a box of frozen spinach (thawed) at the end. I'm making it now for the second time in 2 weeks!

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SUSANFUMO

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: May 6, 2008

Was my first try at risotto and we loved it! Did put a bit less cheese as recommended. A great recipe!

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mmdean

Cooking Level: Intermediate

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Reviewed: May 4, 2008

FABULOUS! I used brown rice to make it a bit healthier since it calls for so much cheese, but it was still delish!

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 29, 2008

I'm a novice at risotta, so tried this recipe tonight. If this is the best way to try risotta, I'm definitely disappointed. Have erased this from my private stuff.

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Valerie

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Reviewed: Apr. 24, 2008

All in all I thought the flavor was delicious. I'm pretty sure that I followed the recipe to a "T" but somehow or another it ended up taking about 90 minutes to cook the rice! I will try this again, as it did turn out really tasty in the end, I'll just make a couple adjustments! Thanks for the recipe!

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PUNKINLVR

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Apr. 21, 2008

This is a great risotto recipe! I do agree that the mozzarella is a little peculiar and I would probably not use it next time. I used 4 c. of chicken stock and 1 1/2 c. of white wine and it was just right. As others did, I also added some garlic. I also didn't have sun dried tomatoes but I did have a sun-dried tomato pesto sauce so I used that and it tastes wonderful. I didn't use much salt as there is salt in that sauce. I added grilled chopped chicken breast pieces for a perfect meal. I would definitely make this again. It would be a great side dish without the meat to accompany any grilled meat.

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Love my Doxie

Cooking Level: Expert

Living In: Woodbury, Minnesota, USA

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Reviewed: Apr. 21, 2008

I have to say that every Risotto I've ever made has failed dismally until tonight! This one was great. Absolutely gorgeous. Really tasty. Even my picky hubby said how nice it was. Yes it took some work, but it was well worth it. The only things I did different was to use wafer thin slices (done with a potato peeler) of Parmesan instead of grated Parmesan. And I saved some for the end to sprinkle over the top to serve along with a few wild rocket leaves. If there were six stars to award, this recipe would have it.

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Poldweia

Cooking Level: Intermediate

Home Town: Northolt, Greater London, England, U.K.

Living In: Colchester, Essex, England, U.K.

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Reviewed: Apr. 20, 2008

This was an excellent recipe. I make risotto often and made this recipe because my husband loves tomatoes. He loved it! I did reduce the vegetable stock to 4 cups and added 1 cup of white wine before the stock. I always use white wine when cooking risotto. I also used shallots instead of onion and several cloves of garlic. I agree with others that there is too much cheese, expecially mozarella. I would use 1 cup parmesan/asiago next time and 1/4-1/2 cup of mozzarella. I do not understand why anyone would need additional liquid if they prepared the risotto properly. Also, others mentioned it took longer -- they must not have the heat turned up high enough. The veggie stock was very tasty and I was skeptical beforehand. Definitely will make this again.

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Sandi

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Apr. 20, 2008

If the mozzarella was left out, I would have given 5 stars. Didn't care for the consistency. Parmasean alone, it would have been great. Added garlic powder and fresh parsley.(didn't have basil) Will make again with changes noted.

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Leona T.

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Reviewed: Apr. 20, 2008

The taste is very good; a great side dish to Baby back ribs done on the BBQ. The only negative would be that during the 25 minutes you are stirring in the vegie stock, it is very labor intensive for the one who stirs. Still a small price to pay for an excellent dish. Moops

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moops

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Living In: Lynnwood, Washington, USA

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Reviewed: Apr. 19, 2008

I liked it as did my boyfriend. I used half an onion and added two tablespoons of pesto to sub for mozz cheese as I only had parm cheese on hand. It took closer to 35 minutes. Oh, and I cooked it all in one pot. I sauteed onions with olive oil in the pot and then added the risotto. Oh, and I added a bit

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Gina LaVigne

Cooking Level: Expert

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Reviewed: Apr. 18, 2008

I added some fresh garlic and used chicken broth instead of vegatable, as well as adding a half cup of white wine to the dish (before the broth). I also used a few more sundried tomatoes - because both myself and husband really enjoy them. I used both Mozzeralla as well as Asiago Cheese (but only 3/4 of what was called for in the receipe - next time I will use even less). It turned out really well and would definitely make it again.

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Kimberly

Cooking Level: Expert

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Reviewed: Sep. 20, 2007

I accidently added the tomatoes in the beginning. I didn't have veggie stock, so I used chicken. Pretty good. I'd cut down on the cheeses to about 75%. I also added an extra 1/2 c. of liquid because it wasn't soft enough. Thanks!

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: May 20, 2007

Very delicious!! We will work this in when we are in the mood for risotto! In the end I also added a fresh tomato I had left. I did reduce the parmesan cheese. Maybe it's not 100% traditional, but it's tasty!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: May 3, 2007

Didn't care for the consistency, and I didn't feel that the finished product warranted all the time, even if it was an easy recipe. I won't be making this again.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Apr. 9, 2007

This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I love the idea of using the oil from the sundried tomatoes to saute the onions and garlic. I reduced the cheese to 1 cup and used asiago instead of parmesan or mozzarella. I will definetly make this again maybe adding some kalamata olives or artichokes at the end. I think feta cheese would be really good too. I served it with grilled asparagus and marinated pork tenderloin.

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luv2cook

Cooking Level: Expert

Home Town: Mount Clemens, Michigan, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Apr. 4, 2007

As others suggested, I used 1/2 the amount of cheese and turned out better that way. Would have prefered it without the sun-dried tomatoes. Took 3 times as long to cook as the recipe indicated. Would have to plan further ahead if I make again.

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DONNAMAMA

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Reviewed: Dec. 15, 2006

This was really good, though I nade a few changes. First of all, I added about 1 cup of chardonnay to the risotto as it cooked, to add extra flavor. My husband doesn't like sundried tomatoes so I sauteed some shitake mushrooms along with the onions and used those instead.

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 12, 2006

This was ok, but with all the tasty ingrediants I expected more. Could have been my technique since this was my first attempt at risotto.

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CAROLYN_G

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Oct. 18, 2006

I'm just giving this four stars because I used chix stock instead of veggie. I ended up having to use a little more water so it would'nt burn, but it ended up being delicious!

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