Reviewed: Aug. 29, 2010

Followed this recipe as is..added a bit more wine and stock than req'd to extend cooking time - AMAZING flavours as i am not a 'fennel' fan. i'll lighten up on lemon juice at the end or just forget it all together. Also, never added the cheese and enjoyed thorougly just the same - this recipe is a keeper!

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Reviewer:

Barb

Reviewed: Aug. 27, 2010

Absolutely phenomenal! I replaced the parsley and rosemary with cilantro and served it with a black bean salsa -- my vegetarian girlfriend loved it!

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Reviewer:

cmayer86

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Aug. 15, 2010

Added sauteed chicken

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Reviewer:

npvlbn

Reviewed: Jun. 27, 2010

OH MY GOSH! Try this!!! It is divine! As lcpgh (author) suggested, you can customize this w/ whatever herbs you love. I used all suggested but added fresh thyme cuz I grow it/love it. Also as another reviewer suggested, I made it using the "traditonal" risotto method cuz I was afraid! It'd be easier using the author's suggestion which I will follow next time. YUMMY!!!!!!

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Reviewer:

Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

Reviewed: Jun. 15, 2010

This was my first attempt at a Risotto dish. Recipe worked beautifully. The family was very impressed.

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Reviewer:

Chris Montalvo

Reviewed: Jun. 2, 2010

This was delicious! I made the recipe nearly exactly as stated, but I did have to improvise on some of the herbs and just used what was on hand. There was some lemon pepper, some oregano and I can't really remember what else, but it was all YUM. I had been worried that 1/3 cup of parmesan would not be enough, but it was just right! The flavor was definitely present and fairly strong, but it was not overpowering.

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Reviewer:

AmyJo

Reviewed: Nov. 17, 2009

This is great! I followed it exactly and everyone loved it.

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Reviewer:

chris

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

Reviewed: Jul. 28, 2009

Very nice! I didn't have fennel, so I used two bell peppers and probably more cheese. Really tasty as a side dish, and it will be lunch tomorrow as well!

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Reviewer:

ZHANAE

Reviewed: Feb. 7, 2009

This was a wonderful risotto recipe. I adapted it to a cardiac diet by using salt free low fat homemade chicken stock and adding a dash of red wine vinegar along with the lemon juice. The flavor of the herbs and fennel was great and made it so that no one missed the salt. Thanks for the great recipe!

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Reviewer:

Cooking Level: Expert

Reviewed: Nov. 28, 2008

It turned out pretty good, just a little more "different" than I was looking for out of this dish (I was cooking for my ultra traditional in-laws). The flavor combination reminded me of Tabouli (which is not a bad thing just not what I expected). I made mine vegetarian using veggie stock instead of chicken stock. Also, save the salt til the end, and be careful not to over-salt.

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