Reviewed: Nov. 4, 2009

This was really good. I did add more zucchini and I used chicken broth instead of stock. Other than that, I followed the rest of the recipe.It turned out creamy and very tasty. This would be a recipe worthy of entertaining with. For those that can't seem to get their risotto soft, just be patient and keep cooking (it usually takes about a half hour of stirring and slowly adding broth) . You may need more broth than the recipe calls for. It will get there, I promise!

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Maine_diner

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

This was sooooo good! I made it exactly the way the recipe calls for, except I probably added more parmesan cheese. It was full of flavor, I got the texture just right, and very filling without being heavy. I will be making this again!

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Jessica

Cooking Level: Expert

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Reviewed: Sep. 11, 2009

This was a great dish to make. It was simple and easy to make (my first time with risotto). Even though it was good, my husband says that it wasn't "amazing". I will probably make this or some sort of variation on it again. Thanks for the recipe.

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Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

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Reviewed: Sep. 7, 2009

My family gobbled this up! Next time I will add more sundried tomatoes. Besides having room to add more veggies, the recipe turned out perfectly.

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Wendy H.

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Reviewed: Aug. 31, 2009

As written, I have to give it three stars, but with my changes it is definitely a five star dish. I omitted the sun-dried tomatoes because we don't really like them. And I had fresh garden zucchini to use up. We love zucchini, so I added more than the recipe called for. I halved the recipe and used a whole zucchini. Half of a zucchini for 6 servings? I wouldn't call it "Zucchini Risotto" if it only had that much. So I would definitely use two zucchinis for a whole batch. I also found that I needed more stock than was stated; about a cup extra for the half batch. I substituted olive oil for the butter and that worked just fine. With these changes, we absolutely loved this recipe. Even if you don't omit the tomatoes, add more zucchini.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Reviewed: Aug. 29, 2009

A fantastic risotto. The thyme adds a wonderful flavor and the sun-dried tomato's give it a delicious meatiness.

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Mike J Y Wood

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Reviewed: Aug. 25, 2009

Very good! The only thing I did different was add about 1 cup more of liquid.

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twinsmimi

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Reviewed: Aug. 14, 2009

awesome and very tasty! We added more sundried tomatoes because we love the flavor but otherwise amazing as is.

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Christie

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Reviewed: Aug. 12, 2009

This was my first time making risotto and it turned out great. I followed the recipe for the most part. Only changes were I added ingredients to adapt to our taste. My boyrfiend loved it. I'm about to heat the left-overs for lunch.

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mich&rich

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Reviewed: Aug. 9, 2009

I love making all different kinds of risotto. I loved the thyme flavor with the basil!!! It was a very different taste from the other recipes I've tried. It was a hit with my husband and my 2 1/2 year old twins!

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KATIE D

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Reviewed: Aug. 2, 2009

Lovely risotto recipe. Anyone who has been intimidated to make risotto in the past because of how labor-intensive it is would find that it's as simple as can be with a pressure cooker (no stirring required and a FRACTION of the time). The only change to this recipe would be to save out the zucchini, tomatoes and parm and cook everything else at high pressure for five minutes, then stir in the remaining ingredients and simmer until zucchini is tender, only a couple of minutes because it's shaved. It tastes wonderful, and I cook a different risotto every week ever since discovering this fast and easy method.

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jennafuz

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 29, 2009

This is the only risotto recipe I have tried and I love it!! I add sliced baby portabella mushrooms to it and always use two whole zucchini to give it more substance. I also add broccoli on occasion. This time I added about a teaspoon of Ponzu sauce and it added phenomenal flavor. I make this at least once a month!

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Bex

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Reviewed: Jul. 23, 2009

This was my first time making risotto and it turned out awsome. I did however only use 6 cups of broth instead of the 7. I will be making this again. My husband loved it!

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Mtcrloss87

Cooking Level: Intermediate

Home Town: Elkins Park, Pennsylvania, USA

Living In: Hatboro, Pennsylvania, USA

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Reviewed: Jul. 15, 2009

This was one of the best risotto's I've had (and made!). Fresh basil & parm are a must for this recipe!! I bbq'd some turkey as well to add to the rice and ate it as a meal. It was surprisingly good the next day as leftovers, not too dry which can often happen with risotto.

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Jen

Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

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Reviewed: Jul. 4, 2009

I made this recipe with regular rice, regular tomatoes, and replaced some of the broth with white wine. Was really delicious, the recipe is great and the measurements are spot on!

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Tiffany H.

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jul. 2, 2009

I made this with orzo and half the broth, plus had to leave out the tomatoes (husband hates them). I like being able to incorporate veggies into a side dish but the taste was a bit off. The herbs were too strong and it was missing pizazz. I think it needed a little acid or something. I don't know if the tomatoes would have made a big difference. Perhaps a squirt of lemon juice or rice wine vinegar would have added a bit of punch. I will try it again when I can reduce the herbs, add the tomatoes and a bit of "something else" to improve the flavor. Not a bad starter recipe though.

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robybird

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

Followed the recipe exactly, minus the sun dried tomatoes. It tasted so bad that neither my wife or I could eat more than one bite. The thyme was way too overpowering.

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jtp777

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Reviewed: Jun. 30, 2009

This was delicious! I did add some cooked diced chicken breast, but it would be good either way. I am excited to have another dish that can use veggies from the garden and can't wait to eat the leftovers for lunch!

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