Reviewed: Jan. 21, 2012

This was the first risotto I ever made it was so easy and I make it all the time now!

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Reviewed: Jan. 17, 2012

Pretty good but made a huggggeee serving! I felt like I was eating this for weeks! Make sure to half if you don't want zucchini risotto up to your eyeballs! Pretty good though, no complaints.

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kldeutsch

Home Town: Arlington, Virginia, USA

Reviewed: Dec. 2, 2011

Okay I thought I hated risotto because I associated it with being creamy and mushy and filled with mushrooms. But this is sooooooooo delicious. I don't like the photo that goes with this recipe because it makes it look really creamy and disgusting, which it is not. Look at some of the other photos for a better idea of the final product. I pretty much doubled all the veggies, as a lot of other people did. I didn't have any fresh basil but I know it would be amazing if you added that. Definitely don't skip the sundried tomatoes or the parmesan cheese; that's where most of the flavor comes from. Also as long as you are using a nonstick pan, don't worry about stirring continuously. Actually the first time I made it I read it wrong and dumped all the broth in at once and it turned out great. REALLY GOOD RECIPE! Thank you!

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Sarah

Cooking Level: Professional

Reviewed: Sep. 28, 2011

My husband and I do not like sundried tomatoes so we used fresh tomatoes. It still tasted very nice but I would add extra tomatoes. They really do make the dish.

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manda983

Reviewed: Sep. 21, 2011

This was delicious. I've never had risotto without adding white wine but I didn't miss it at all and it makes the dish cheaper. Remember to add the stock little by little - I use a soup laddle and once the liquid has absorbed I add another laddle full. I served with shrimp.

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RAM

Reviewed: Aug. 19, 2011

Creamy and delicious, I used fresh picked cherry tomatoes cut in half with seeds removed instead of sun-dried and it was just as flavorful!

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Murphette

Cooking Level: Expert

Reviewed: Aug. 13, 2011

I had never made risotto before, but this was easy to make and so delicious. I added three cloves of garlic with the onions, added some sliced carrots along with the rice, and sliced the zucchini thinly with a mandolin. Since I didn't have sun-dried tomatoes on hand, I used a cut up fresh tomato. The combination of colors made an appealing dish. I cut the recipe in half for the two of us and had plenty for two main meals even when my husband had seconds. Liked the thyme/basil combo. Excellent dish and will make again.

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Tere

Reviewed: Aug. 13, 2011

Blah - someone left my tomatoes out and they rotted, so I couldn't use them! Other than that, the recipe is perfect. Everyone LOVED it.

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ditzydana

Reviewed: Jul. 31, 2011

I LOVED this...kids didn't even realize there were VEGGIES in the rice! I added more zucchini and will probably add some yellow squash next time too. My husband wasn't thrilled with the sun dried tomatos but I really liked them. :) Definitely a keeper, I'm going to be trying LOTS of variations. ALSO, I was slightly intimidated by ristotto but this was SUPER easy. TRY IT!!!!!!

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candrews

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

Reviewed: Jul. 27, 2011

Loved loved loved the flavors in this risotto! Do soak the sundried tomatoes in hot water for 20 minutes to soften as suggested--they'll release much better flavor into the risotto. I also used the whole zucchini--much better veggie to starch ratio. Also, before adding in the stock slowly I added 1 cup of sauvignon blanc because I'm a vino.

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