The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 1, 2009
Delicious! Very straight-forward and surprisingly simple to make... In lieu of roasting, opted to saute cut-up chicken breasts in butter. Also, used standard long-grain white rice [hangs head in shame]... Even so, makes a great dish (just takes longer with inferior rice).
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Home Town: Lemmon, South Dakota, USA
Living In: Glendive, Montana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 27, 2009
I had high hopes for this recipe, but I found that the flavor was very one-dimensional. I love balsamic vinegar, but it was really overpowering in this recipe. If I made it again I think I would reduce the balsamic vinegar greatly and add something for some more fresh flavor. Maybe fresh chives? Or basil? We felt it would be better as a side dish than a main course for dinner.
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Home Town: Repulse Bay, Hong Kong Island, Hong Kong
Living In: Eagle Mountain, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 26, 2009
This was pretty good, but the balsamic vinegar was definitely way too overpowering. I would cut it to 1/8 cup next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 22, 2009
This was very good, a nice change but I was not as blown away as I wish. Defenitely reduce the balsamic vinegar to about 1/8 cup, and make sure to cook the onions on low for awhile to get the carmalizing. Left out fresh thyme, sprinkled some romano on top, was very good. Roasted chicken is always a time saver and so moist, liked it, may make it again.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 21, 2009
Really good recipe. Only comment was that the balsamic vinegar was a bit overpowering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 15, 2009
This was SOOO GOOOOOD!!! I'm afraid this is going to become an addiction.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 13, 2009
This was my first attempt at risotto and being honest I have never had risotto so I have nothing to compare it to but it was delicious. I followed previous posters' advice and only used 5-6 cups of broth. I did however leave out the chicken altogether and served it is as a side for salmon, it went together beautifully. I was also surprised at how easy it really was, time consuming but easy and I was still able to make a salad and other prepartions while cooking it so it was not that bad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 12, 2009
My daughter (17) made this for her annual Christmas potluck with girlfriends. It was a HUGE hit! Only change she made was to remove most of the onions from the pan to a side bowl (to add the balsamic) and then reuse that pan for the risotto. I think cooking the rice with some onion gives it more flavor. I would highly recommend rotisserie chicken because it does boost up the flavor.
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Jan

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 8, 2009
This is a spectacular recipe, and this is my first time making it! I used brown rice, and was a bit worried about the slow cookingo of it because it was "instant" rice. I wound up using 4-5 cups of broth, and apple cider vinegar instead of white wine since I never have white wine in my home. We put some Old Bay on the chicken when we cooked it, and when I put everything together, I added some red pepper flakes. The red pepper wasn't necessary. This was surprisingly filling and the tang is just succulent! Definitely a keeper in my repertoire when I have the time for it! (That 20 minutes for the rice was probably closer to 30-40.)
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 2, 2009
The balsamic and onions were COMPLETELY over powering! I love risotto but I was extremely dissapointed with this recipe! Thumbs down.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 30, 2008
This was DELICIOUS! I didn't need 7 cups of broth... more like 5-5 1/2. I also added garlic to the chicken and mushrooms. It definitely took longer than 20 minutes to make the rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 23, 2008
This was much better than I thought it was going to be. Such simple ingredients come together so nicely! I think the balsamic vinegar makes the dish. I baked a whole chicken and used about half of it and it was plenty of chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 19, 2008
This is really tasty! I used up some leftover turkey I had frozen from Thanksgiving, and it turned out great. It took a lot longer than 20 minutes to cook, maybe 35-40 min, but I will definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 17, 2008
This was excellent! I will definitely make this again (and again, and again). I used 1-1/4 c. white wine and decreased the chicken broth by 1 c.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 15, 2008
Next time I would add mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 13, 2008
Wow......terrific risotto! The combination of the onions, roasted chicken and balsamic vinegar work very well together. I made mostly as directed, but took previous posters' suggestions and added dried oregano and basil to the simmering risotto and a little sugar to the onions after cooking.....brought out the flavors a bit better, I think. I also added a generous helping of grated Parmesan at the very end to up the creaminess factor of the risotto. This one's definitely going in the recipe box!
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Antioch, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 12, 2008
the recipe overall is very good. for more flavor in the risotto try using 2 cups on wine and 5 cups of broth heated together and use that to put into the risotto. a nice touch to this is dried cranberries and some fresh thyme
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 7, 2008
I followed the box recipe regarding the risotto and I did not use the balsamic vinegar and this still was a very tasty filling dinner.
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Cooking Level: Beginning

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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 7, 2008
A lot of work...flavor of rice tasted better BEFORE adding carmelized onions. Smelled better too (odor of onions turned me off after being added to rice mixture). Very surprised though on how much arborio rice swells. Wow! 1 1/2 cups is like 10-12 cooked. Careful single folks! I had so much left over it was silly.
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Cooking Level: Expert

Home Town: Wood Ridge, New Jersey, USA
Living In: Westtown, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 4, 2008
This was awesome! I agree with some of the other comments. You probably could skip one of the cups of chicken broth and it does take more thatn 45 minutes. next time I might add a little more chicken and add muchrooms.
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Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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