I made the following changes: 1) used chicken stock in place of the water, 2) used white grape juice in place of the white wine (didn't have any), 3) used 1 cup fresh corn kernels (which was plenty), 4) omitted the Parm (to cut down on the calories), 5) added about 1 cup sliced mushrooms (for a richer flavour), and 6) used used 1 tbsp pesto in place of the fresh basil (didn't have any). Like another reviewer said, this was pretty good, but I've had better risotto. I may make again, with my changes plus a bit more tweaking, including reducing the liquid by 1/2 to 1 cup, as mine turned out rather 'saucy'. Also, I think using chicken stock was a good idea, but I will not add extra salt at the end next time. My biggest issue was the consistency: as mentioned, there was too much sauce, which was very thick, and the rice itself was a little mushy (maybe I overcooked?). However, flavour was good and overall, a good basic recipe.
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I made the following changes: 1) used chicken stock in place of the water, 2) used white grape...