Reviewed: May 7, 2012

This was excellent. It is the third risotto I have made in the last week and this one was the best. As with most recipes, I followed it exactly as listed, but added a little more Romano cheese. I didn't read the reviews until after I made, but may roast the asparagus next time.

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Reviewer:

cathyc

Reviewed: May 2, 2012

This was a good recipe. Both my wife and I enjoyed it. I have had better but my opinion is a little biased since the first time I had Risotto with Asparagus was in Florence, Italy.

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Reviewer:

Italia

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Diego, California, USA

Reviewed: Apr. 19, 2012

I think with practice this will be really good. My rice wasn't as creamy as I've had before but that was execution, not recipe. I sauteed garlic with the onion and then added a little thyme, rosemary, and garlic powder (garlic lover!) and doubled the amount of asparagus. Next time I will roast the asparagus for a richer flavor. I think it definitely needs a lot of spice/seasoning--if not it was really bland. LOTS of salt was needed also.

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Reviewer:

kenessa

Cooking Level: Beginning

Reviewed: Mar. 17, 2012

It was a little time consuming, but good. I roasted the asparagus (along with white mushrooms) with some olive oil, s&p, and herbs de provence. I also added some porcini mushroom and shredded chicken. The flavored porcini broth I also added to the risotto during the cooking process. I finished the recipe with a touch of truffle oil. I did not use any butter. This recipe was served with some chicken breast. Definitely a winner.

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Reviewer:

lilorchid82

Reviewed: Mar. 16, 2012

I prefer more creamy risotto so added 1/2 cup more cheese. I sauteed the asparagus (cut in bite-size) in olive oil & lemon juice. Still wish it was cheesier/creamier but still very yummy. I didn't use the white wine but did add 8 1/2 cups chicken broth.

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Reviewer:

NatBWin

Reviewed: Mar. 2, 2012

Great recipe. I added an extra cup of chicken broth as the rice was a bit hard. I also mixed in a bag of fresh spinach which cooked right in the risotto. It was delicious. This is going to be a frequent dish in our house!

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Reviewer:

jealbrash

Reviewed: Feb. 20, 2012

Great flavor and not hard to make. Next time, I will just serve the asparagus on top and not mix it in.

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Reviewer:

Marley29

Reviewed: Jan. 10, 2012

This is just what I was looking for. I added chicken, garlic and precooked carrots.The carrota gave it some color along with the aparagus. Served it with garlic bread. Was a hit.

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Reviewer:

d123

Cooking Level: Expert

Living In: Nanticoke, Pennsylvania, USA

Reviewed: Sep. 1, 2011

This was the first time I ever made risotto. I found that it took a lot longer than 20 minutes to get the risotto fully cooked & also had to add more broth than the recipe calls for. The consistency was a little too thick and the risotto a little too crunchy for my liking. Also I think the Parmesan cheese ruined the taste. I loved the asparagus in the risotto however & will definitely try again, leaving out the cheese.

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