The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 23, 2007
I think this recipe is great. I didn't have any trouble absorbing all the liquid, and I thought the balsamic flavor was perfect. I'm making it for the second time tonight!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 5, 2007
This recipe was good- I loved the caramalized onions and balsamic together- but it wasn't as flavorful as I had hoped. I am used to making my risotto with parmesan cheese and I think next time I will add some to kick this recipe up a bit.
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Cooking Level: Expert

Living In: Portland, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 27, 2007
delicious!!! my husband said it is also very easy to make, it's a fabulous blend of tastes. HIGHLY RECOMMEND!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 23, 2007
This recipe is fabulous!! I thought risotto would be a challenge, but preparing it was quite simple; adding the broth, however, can be quite tedious. Contrary to other posts, the presentation was quite nice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 18, 2007
My husband & adult children beg for this dish every time we're getting together - easy to make, wonderful, hearty meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 18, 2007
This is a great recipe and very easy. I added mushrooms and garlic and will continue to make it over and over.
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Cooking Level: Intermediate

Home Town: Jetmore, Kansas, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 12, 2007
This was very good! A good way to use up leftover chicken! I would suggest starting the risotto first, and while it's simmering/absorbing the broth, doing the onions... seems more time efficient that way. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 12, 2007
Very good recipe. I never measure a thing, so i'm quite sure i used less vinegar than called for, but i thought it actually needed more than i put in :) So maybe you were right! Very good, easy dinner. I loved the addition of fresh thyme. Super yummy!
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Cooking Level: Expert

Home Town: Aurora, Illinois, USA
Living In: Pompano Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Apr. 8, 2007
Delicious! I loved this! It was so worth it. I was amazed that it tasted so good and all i had to do was chop onions and some chicken (I was tempted to add more ingredients but I was glad I didn't). So easy to make! Based on another reviewers' suggestion i reduced the amount of balsamic vinegar. I also did not put in the full amount of broth because it did not absorb well.
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 7, 2007
This was great. I used only 6 cups of chicken broth and it was fine. I also added chopped garlic when carmelizing the onions. YUM!
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Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA
Living In: Germantown, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 22, 2007
This recipe is fantastic! I added about a half a pound of asparagus about half way through the cooking time and it turned out great! Careful on adding salt though, I used lower sodium broth and there was no need for any additional salt. Definitely making this again!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 21, 2007
I used less broth and added garlic and mushrooms to the onion. I thought it was okay, but my husband loved it - thus the four stars.
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Carrboro, North Carolina, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 10, 2007
Sorry to post a negative review but I strongly disliked this recipe. You must be a LOVER of balsamic vinegar to enjoy this - I thought the recipe very shallow in depth and very vinegary (and I went light on the BV)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 4, 2007
Absolutely delicious. Obviously, risotto is a little time-consuming, but the results were definitely worth it. Like the previous reviewer, I added a package of sliced gourmet mushrooms. With some asparagus topped with shaved Parm, this made an elegant and delicious meal. Thanks, Michele!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 26, 2006
This is a great recipe. I followed the advice of other reviewers. Used 5 cups of homemade stock, and put in about a cup of thawed frozen peas and some grated parmigiana reggiano at the end. I also added about 8 ounces of a "gourmet" mushroom mix, sauteed at the same time the onions are added back in. We had this as a side dish with roasted chicken as the entree.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 25, 2006
So creamy. So delicious. Loved it!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 20, 2006
This risotto was just great! It took REALLY long though, and eventually I had to crank up the heat and cover the pan for it to get done. We'll keep tinkering with this one.
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Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 17, 2006
If you like balsamic vinegar, you'll love this dish. Personally, I don't...but my girlfriend does. Just be warned that the amount suggested in the recipe overpowers the dish. Also, consider adding some garlic and using about 5.5 cups of chicken broth. And per the suggestion of other users, 2 onions is perfect.
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Cooking Level: Intermediate

Home Town: West Saint Paul, Minnesota, USA
Living In: Richfield, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 12, 2006
This is awesome! If you're looking for something to warm you up or need a "new" comfort food, this gets my vote! This and a green veggie and you're all set! Actually, I've even added the green veggie into the mix and made it a one pot meal. Just par-cook the veggie and add it in towards the end of the cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 11, 2006
Tasted wonderful! My only complaint is the length of time it took for the Risotto to absorb the broth. This meal took me an hour and a half, not 45 minutes. I used about 6 cups of broth. I wonder if the rice used may have some effect on the amount of broth and the length of the cooking time. I used Italian rice...
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Cooking Level: Intermediate

Home Town: Ontario, New York, USA
Living In: Middletown, Pennsylvania, USA

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