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.

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

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

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

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

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

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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Reviewer:

porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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

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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Reviewer:

DONNAMAMA

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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