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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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 9, 2006

I'm giving it 4 stars because of the potential it has. next time we make this, we will use white wine and chicken broth. The veggie broth just didn't do it for us. However.. this risotto recipes is FANTASTIC for risotto balls.

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Megan D

Cooking Level: Expert

Home Town: Sunrise, Florida, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 2, 2006

I my husband and I loved this recipe. Even my one year old son loved it. Like some previous reviewers suggested, I used about half the cheese. I have made this 3 times so far. Amazing.

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ashley

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Reviewed: Sep. 19, 2006

Simple recipe to follow! This was my first attempt at a risotto.. I found the prep time a bit longer than indicated and also found that the rice took longer to cook than stated. I needed extra liquid, so added in a cup of white wine - worked a treat! I wanted the risotto for a main dish, so added in zucchini and grilled chicken, which made it extra tasty. I took the advice of previous reviewers and halved the amount of cheese - this was a good hint, as it would have been overpowering otherwise..

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ashlee_e

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Reviewed: Jul. 5, 2006

This was my first risotto and it wasn't difficult but it did take awhile to make. The sundried tomatoes added a nice flavor but the cheese made it too "gluey" like others have mentioned and hence the 3-star rating..sorry.

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Cathy

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Reviewed: Mar. 3, 2006

This was the first risotto I'd ever made - easier than I thought. The cheese made it sticky, but the tomatoes added a lovely flavour - will make this again.

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saucy

Cooking Level: Beginning

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

Living In: Westcliff-On-Sea, Essex, England, U.K.

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Reviewed: Feb. 25, 2006

Very good. Don't skip the oil from the tomatoes. I served this with roast pork and it was great.

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DAWNSNYDER1

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Feb. 25, 2006

I give this dish a three because it had a great taste it was too cheesy i made it a second time with 1/4 cup of just parmesan cheese which was great, i also needed more broth to cook the rice and i used chicken broth. This can be delious if you prepare it right, as i did the second time, it was a HUGE hit at a party i attened for a FOOD CRITIC. I would try this one out with a few adjustments.

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Jessie

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Reviewed: Feb. 14, 2006

Used half the cheese but otherwise followed exactly. It was a big hit with the whole family, especially my husband!

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JPSMOMMIE

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Feb. 14, 2006

This was by far my favourite risotto I have ever made, BUT I have to agree with other reviewers that there is just too much cheese. It makes the risotto overly rich, and way too "gluey". I absolutely LOVED the flavours though, so next time I will cut the cheese in half... maybe even eliminate the mozzarella altogether. I am looking forward to eating some leftovers for lunch today!

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KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 1, 2006

This turned out much better than I expected! I didn't bother with ladling the broth into the rice. Instead, I brought the broth to a rolling boil, dumped the rice in, turned the heat down, and let it simmer for about 10 mins. I added another can of broth (chicken), little by little, until the rice was done. I can see how the mozzerella would turn it into a gluey lump, so I omitted it, and added a little more extra sharp Cheddar. This was pretty tasty. Thanks, Lara!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 24, 2006

I added some sauteed mushrooms, cut the cheese amount down by half, and needed about another cup of broth. Other than those changes, I thought it was a great recipe!

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KKITCHEL

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Reviewed: Jan. 21, 2006

this recipe is awsome, the same recipe is featured in Williams-Sonoma Vegetarian cook book. I wonder who it belonged to first?

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mlw

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Reviewed: Nov. 29, 2005

Although I like all of the ingredients in this recipe, the mozzarella ruins the consistency of the risotto and there is way too much parmesan. It tastes like something I might have experimented with in college, but nothing I would ever make again.

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DELLPA

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Reviewed: Sep. 20, 2005

I really enjoyed this dish! I love making risotto and this was truly a wonderful variation on a classic Italian dish.

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NINAPOLITAN

Living In: Plains, Pennsylvania, USA

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Reviewed: Aug. 23, 2005

This recipe, when you have the time to stand and stir the risotto, is absolutely delicious. A definite crowd pleaser. I prefered to finely chop the sun-dried tomatoes, but the use of the tomato oil is the key, it really adds the flavor.

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LIBRARYGALE11

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Reviewed: Jun. 3, 2005

Excellent risotto recipe. The flavors were wonderful. I used chicken broth instead of veg. broth and it worked fine. Make sure you have extra broth on hand if needed. Cutting back on the cheese is a good idea unless you want it very gooey. I added extra tomatoes. Risotto has a completely different texture than rice does and may seem gooey to some, especially after cheese is added, but is very delicious.

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COPPER30

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Reviewed: Nov. 29, 2004

I'm sorry -- I hate to give a bad review, but I did not like this recipe at all. I really thought it was going to be wonderful since I enjoy all of the ingredients it contains. However, after after I added the cheese to the dish, it became a huge solid hunk of goo that didn't even taste anything special. In the end, it was a waste of food, not to mention time and effort.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Sep. 11, 2004

Great recipe. However, it takes much longer than the suggested time to prepare. I was adding the vegetable stock for about an hour or more. I also decided to take the advice from the otehr reviews and use less cheese. I only used a half cup of each, but found this to STILL be too much. I would advise on using 1/4 cup of each cheese at most, and adding more sundried tomatoes. otherwise, it was a fun recipe, and easy for a first-time risotto maker like myself!

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CMOORE81

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Risotto with Sun-Dried Tomatoes and Mozzarella

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