Lemon and Herb Risotto Cake Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jul. 23, 2006
I really enjoyed this recipe. I substituted a green onion for the leek and used a provolone/mozza/parmesan mix as well as freshly grated parmesan and it turned out really well! I will bake it for longer next time, as the middle was not quite set after half an hour. It was also very good (perhaps even better) cold the next day!
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Cooking Level: Intermediate

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Reviewed: Mar. 31, 2006
Very good. I made it vegetarian with vegetable stock instead of chicken. It was tasty and everyone enjoyed it..
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5 users found this review helpful

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Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA
Living In: San Diego, California, USA

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Reviewed: Feb. 16, 2006
This was a great recipe. My family really enjoyed, even the two "rice haters"! When I flipped the pan over, it did stick a little, but I think it was still a little to warm when I did it. The next time I make this, I might add a little lemon juice to the mix to give it a little zip of flavor. If not, serve with the garnished lemon wedges and suggest your guests squeeze a little on their portion. It is almost like chicken lemon rice soup without the soup!
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6 users found this review helpful

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Home Town: Southgate, Michigan, USA
Living In: Detroit, Michigan, USA

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Reviewed: May 27, 2005
Very different, and good. I made it the night before and served it cold the next day. I also really liked how it tasted warm, with the cheese all melty, before I baked it. You could eat it just like that, too. I had a hard time getting it out of the pan and recommend lining the bottom of your pan with parchment paper to make this easier. I think I would take this to a summer cookout; its nice and refreshing for a hot day and something different from potato salad!
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22 users found this review helpful

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Cooking Level: Intermediate

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