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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 17, 2008
It was delicious and easy to make. I didn't get tired at all from the stirring. I used frozen corn, which I didn't think mattered. I loved the fresh basil in this recipe.
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duchessmellie
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Cooking Level: Intermediate
Home Town: Coon Rapids, Minnesota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 16, 2008
This is a delicious recipe! I only had 1/2 cup of milk so I used chicken broth to make up for the milk I didn't have and it came out great. Definitely have to use fresh basil in this, it's fabulous. I might throw in some chicken and balsamic vinegar next time. I think this recipe can be played around with a lot, very versatile.
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ANJA
Cooking Level: Intermediate
Home Town: Alameda, California, USA
Living In: Oakland, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 31, 2008
Absolutely incredible - I didn't have fresh tomatoes, so used organic canned diced tomatoes and since I didn't have fresh basil I used italian seasoning. I have also made a number of modified risotto dishes, using this technique as a base and it has always been a hit
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elblair
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 30, 2008
Jessica, I can't thank you enough for providing this wonderful recipe! I had never had risotto before and so many recipes call for broth which I cannot have right now (MSG, among others). It definitely is a labor of love. I added some shrimp like others suggested and had to use frozen corn niblets, but it was fabulous! The husband loved it too!
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junebug2007
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 31, 2007
Very easy to make, loved it!
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Anat
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 14, 2007
This recipe has quickly become a family favorite. We use vegetable broth for the liquid and use lots of garlic.
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junglepeachpie
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Cooking Level: Intermediate
Living In: El Cerrito, California, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 7, 2007
I have mixed reviews of this one. This recipe was very time-consuming, but didn't taste too bad. Note, you might want to use all fresh vegetables for this dish. Risottos just aren't the same when the veggies are canned.
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CHELS
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Cooking Level: Beginning
Living In: Montreal, Quebec, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 26, 2007
I love the basil flavor of this recipe! The only thing I might do differently next time is cook with chicken broth instead of milk. In my experience, it tends to thicken quicker and adds a little more flavor.
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sabesi
Cooking Level: Expert
Home Town: Columbia, Maryland, USA
Living In: Albuquerque, New Mexico, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 15, 2007
this was really delicious and creamy. very easy to make. i also added some pan seared scallops on top. yummy
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merri rosenthal
Cooking Level: Expert
Home Town: Tampa, Florida, USA
Living In: Sunrise, Florida, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 12, 2007
Like the previous reviewer I left out the milk and used vegetable stock. Other than that I followed the recipe exactly. A very good risotto which I used as a main dish for the vegetarian in my family and a side for the rest of us. Thankyou.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 10, 2007
Excellent! I changed this a bit and made mine in a more traditional way-I substituted vegetable broth for the milk (wasn't wild about the milk idea for some reason). I did everything else almost as indicated-didn't peel the tomato (too much work and not necessary!), added extra parmesan, and stirred in a pat of butter before serving. Topped with basil and more parmesan and it was great!! Very fresh tasting risotto because of the corn and basil-every last grain of rice was gone! Thanks!!
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JENNYLYN1
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 12, 2007
I thought this recipe was really delicious. I didn't have any basil, but I used sundried tomato and basil flavoured mozzarella instead of the parmesan and a good sprinkling of Italian seasoning, so that seemed to work instead. The only complaint I have is the use of milk--risotto always gets creamy without milk, and I didn't find the milk made that much of a difference. It just made the dish heavier than it needed to be. I'll make this again for sure--but with chicken stock instead of milk.
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iheartnitz
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 19, 2006
goes great with risotto with tomato,corn and basil
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EFLYNN1234
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 18, 2006
We're big fans of this recipe. It is toddler friendly and the fresh corn, tomato and basil make it sooo good. I used raw corn cut from the cob and added it in to make sure it cooked earlier in the process. Turned out great. It may give you gas though! Thanks!
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S.Campbell
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
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Reviewed: Aug. 10, 2006
I thought this was just ok. Risotto shouldn't get its creaminess from milk or cream but from the type or rice used (arborio or carnaroli). Also, I didn't think corn was the best complement to basil and parmesan. Definitely not that much corn, anyway!