Reviewed: Nov. 4, 2008

Best risotto I've made; quite simple and doesn't use a bunch of ingredients that I don't have on hand.

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rc

	Cooking Level: Expert
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Reviewed: Oct. 30, 2008

Yum! The changes I made: replaced 1st cup of broth with wine, used 2 zucchinis, doubled the tomato, and used 20 leaves of basil. I also added fresh thyme because I had it. I added the zucchini and tomato before I added the last two cups of liquid. I also mixed in all 6 tbsp of parm. It was yum!

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Annette

	Cooking Level: Intermediate
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Reviewed: Sep. 18, 2008

This was my first time making risotto and it turned out perfect, although it didn't take as long as the cook time said.

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mcguirky


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Reviewed: Sep. 14, 2008

We loved this!! This was my first time making risotto, and this recipe just turned out beautifully. I didn't have any sun-dried tomatoes, but that was the only change I made. Thanks so much for the recipe!

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Kristy

	Cooking Level: Intermediate Living In: Plano, Texas, USA
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Reviewed: Sep. 5, 2008

This was delicious! The first recipe where my risotto was the perfect texture, and the flavors of the sun-dried tomatoes, thyme and basil blended so well. Thank you!!

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Kristin


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Reviewed: Sep. 1, 2008

I loved it! My first time making risotta and it was a winner. I altered the recipe slightly: First off, I cut the recipe to 3 servings instead of 6. Then I added 1/3 cup of wine during the first reduction, a blend of basil and garlic for the last step (and more of it which gave it a pesto-essence), and added all the cheese in the end. Turned out amazing. Thanks so much!!!

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TIKAMONSTER


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Reviewed: Jul. 31, 2008

Served for Mother's Day brunch & everyone loved it. Cut the broth back by about 10-15% because my family like a more sticky risotto.

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CarrieKA

	Cooking Level: Expert Home Town: White Lake, Michigan, USA Living In: Waterford, Michigan, USA
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Reviewed: Jul. 22, 2008

I loved this! It tasted amazing. This was my first time making risotto and I was nervous but it came out great. I didn't have sun dried tomatoes but it didn't effect the flavor at all. I also added a red bell pepper for color and more veggies. Honestly, this was one of the best meals I've ever made!

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Alisha J

	Cooking Level: Intermediate Living In: Tucson, Arizona, USA
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Reviewed: Jul. 7, 2008

I found this recipe quite bland and had to add some salt. Recipe would probably taste better if it was eaten as a side course alongside something more savory. If eaten alone, this is probably pretty healthy, although not very flavorful.

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Chin

	Home Town: Austin, Texas, USA
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Reviewed: Jul. 3, 2008

This was very good, but a little bland. I added sage, peas and brocolli but next time will experiment further to add a bit of flavor. Needs a little work, but definite potential here!!

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BlueSadie

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Frederick, Maryland, USA
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Reviewed: Jun. 25, 2008

WOW! That was really really good.

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Laurie

	Cooking Level: Intermediate Home Town: Bartlett, Illinois, USA Living In: Palm Harbor, Florida, USA
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Reviewed: Jun. 24, 2008

SOOOO amazingly good AND easy! Don't get me wrong-this puppy takes time to make, it's easy but not quick. It's good even without sun dried tomatoes and you don't need to stir it constantly like other risotto recipes. Everyone loved it!

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Serena


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Reviewed: Jun. 19, 2008

this recipe is outstanding. i have never made risotto before, so like many others, i too was a bit intimidated. it was however very easy, and very delicious!! i added carrots and peas along with the zucchini and tomatoe. yummy, colorful, and good for you to boot. i even forgot to add the cheese and it was still one of the best dishes i have ever cooked!

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LadyNewt

	Cooking Level: Intermediate Home Town: Thomasville, North Carolina, USA Living In: High Point, North Carolina, USA
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Reviewed: Jun. 16, 2008

i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes about half way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese :) but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it!

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Ty T.

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA Living In: Athens, Georgia, USA
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Reviewed: Jun. 16, 2008

I had never made Risotto before, and this turned out well. Next time, though, I'll definitely use chicken stock instead of vegetable stock, as the vegetable stock turned my Risotto a strange pink color. I left out the tomatoes and used different herbs. Overall, this was tasty. I served it as a side dish with fish. In the future, I'll only made it with main dishes that go in the oven, as the risotto had to be babysat constantly.

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Wiley

	Cooking Level: Intermediate Home Town: Newport, Pennsylvania, USA Living In: Middletown, Pennsylvania, USA
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Reviewed: Jun. 9, 2008

This was wonderful. I, too, added sauteed, chopped carrots, but I don't think it was necessary to saute first since they cooked with the risotto for half an hour. It was very easy to make - my first attempt at risotto! I halved the recipe, which made about six side dish servings for me.

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alissaz


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