Reviewed: Jun. 1, 2003

The vegetable broth was a little strong; i suggest watering it down a bit. the rice took longer than 25 minutes to soften.

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ALL4SIFU

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Reviewed: Apr. 17, 2003

This was well worth the effort. However, I would recommend using less cheese as it was a bit overpowering. I also used chicken broth instead of vegetable broth and I was extremely pleased with the outcome.

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Tim

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Reviewed: Jan. 23, 2003

I was very pleased with this recipe. I am an impatient cook so I just dumped some broth in, let it soak up and the rice was still a bit chewy so I added some more broth ice cubes until they weren't chewy. Next time maybe I'll add chicken to make it a meal. Very good and easy.

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SAMMORRIS

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Reviewed: Jan. 20, 2003

This was good, however I needed more than stock than what the recipe called for. Also, 2 cups of cheese is WAY too much. I'd say maybe a half cup total would have been plenty.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jan. 7, 2003

Though the flavor was very good (I'm a lover of sun dried tomatoes), the rice did not cook as was expected in the recipe. I ended up using 6 cups of vegetable stock plus an additional cup of water and the rice still had not cooked properly and did not have the creamy texture that risotto is supposed to have. Also, when it was finished cooking it was incredibly thick and a bit too aldente. Overall, it was a lot of work for a not so great turnout.

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JENNWHITE

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Reviewed: Jan. 3, 2003

This is a little work, but my guests seem to gather in the kitchen so it's not so hard to look after. Plus it was great, and everyone loved it!!!

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RMWARD

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Reviewed: Dec. 9, 2002

My boyfriend is a huge fan of risotto so he asks me to cook it all the time. I found this recipe which is different from my regular recipe. I love cheese and sun-dried tomatoes and they gave it good flavor. The oil packed tomatoes give it a richness and colors the whole thing orange! I thought the cheese was very stringy and kinda offsetting, but it was very tasty and would probably make it again, but only if he asked me. I will stick with my grandmas recipe. Thanks though- it is very good.

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KAILASMITH

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Reviewed: Dec. 3, 2002

This was just okay. It didn't need the extra salt. Kind of bland and the texture was a little funky. Next time I'll try another type of cheese.

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ALETA14

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Reviewed: Nov. 24, 2002

I didn't really care for it - a bit bland for my taste, and I didn't like the texture that the mozzarella gave to the risotto (stringy and chewy, even though I used good fresh cheese). on the other hand, my boyfriend adored it, so to each his own :)

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RBISH

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Reviewed: Nov. 13, 2002

We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this recipe again as a main or side dish!

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JEDIE

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Reviewed: Nov. 4, 2002

Wow! The first time I've ever made risotto because I thought it would be difficult but it was super easy and delicious. Will be making regularly!

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CMANTEN

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Reviewed: Oct. 8, 2002

We loved this-served it with Feta Chicken and it was a smash.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 6, 2002

Wonderfully flavourful

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Julie

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Aug. 28, 2002

this was fabulous - but you could easily halve the amount of cheese, either by using 1/2 c of each cheese, or just adding 1 c parmesan.

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JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jul. 29, 2002

A good weekday recipe that is reasonably quick. I used garlic chives instead of basil with good effect. My toddler [15 months] really liked this recipe as it is gluggy enough to stick to her spoon. Hence the dog didn't like it as much as there was much less ending up on the floor.

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DONNASCH

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Reviewed: Jun. 19, 2002

Was hoping for more from this recipe. It was bland to my family's taste and much more labor intensive than is warranted for the results.

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PEPPER B

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Reviewed: Mar. 28, 2002

This risotto was delicious! It came out creamy and tender after cooking for about 30 minutes. Well worth the time, and the recipe is fairly easy. Be sure the rice doesn't stick by giving it a stir every now and then. I found that the rice became tender more quickly if I covered the pan after ladling in the broth. The sundried tomatoes with basil were very tasty! Make this risotto with the Asparagus with Parmesan Crust recipe on this site-it was wonderful!

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