Great recipe! Followed exactly as written with the exception of adding mushrooms. I sauteed the mushrooms with a little butter and more red wine before doing the deglazing. My very picky 6 year old ate this as well. She was shocked she liked onions! The flavor was wonderful. Thanks for the recipe.

Reviewed On: Oct. 8, 2012

Great recipe, but agree with the other reviewers comments regarding the wine (increased by adding 1 1/2 times what the recipe called for) and broth. I needed more than double the broth as what the recipe called for in order to get the risotto to the softness I wanted. I also needed to add some salt and garlic powder for a little more taste. All in all, great recipe!

Reviewed On: May 10, 2012

Exceptional. I kept eating and eating this well after I was full. I made some minor changes. I did what another reviewer suggested where I put in chicken (cut in pieces) with the butter and can of chicken broth and cooked on low for 6 hours. I added carrots 4 hours into cooking. After cooking the onions and garlic, I added the 1/2 cup of broth from the crockpot, the cream of chicken soup and cream cheese. I also added frozen peas. I also sauteed mushrooms in a separate pan, and added those to the crock pot as well. I cooked this for an additional hour. With the carrots, peas, and mushrooms it added great texture. It is seriously delicious. I will be making this again very soon!!

Reviewed On: May 8, 2012