Reviewed: Apr. 23, 2012

I followed the recipe pretty strictly, and this was very filling and tasty. However, it took me much longer than 20 minutes to chop all the vegetables (maybe I am just slow), and some of them were still pretty crunchy after cooking. I had to feed my family something else quickly because this was not done cooking when I anticipated. The risotto turned out beautifully; thanks for showing us how to actually cook risotto properly. I would try this again, when I have more of a cushion with time.

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Reviewer:

katsmo

Cooking Level: Beginning

Reviewed: Mar. 12, 2012

This was flat out awesome! I thought it might be a little bland, so I added some adobo (the magic spice). It was filling & super healthy!

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Reviewer:

lmcirig

Cooking Level: Expert

Home Town: Washingtonville, New York, USA

Living In: Newburgh, New York, USA

Reviewed: Mar. 10, 2012

Perhaps it's because we didn't use "Campbell's" broth ;-), but this wasn't as "flavorful" as we had hoped. It did help us use up a bunch of random extra food in the fridge, which was our goal!

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Reviewer:

allison2714

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

I did not have all of the vegetables called for, but the green onions, yellow squash, and asparagus were plenty. I added some leftover pieces of glazed ham. Yum! We will definitely make this again!

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Reviewer:

Angela

Reviewed: Jan. 30, 2012

This was a fabulous recipe. We used this for our very first meatless Monday. We certainly didn't feel deprived! Very filling and rich. I would recommend you dish the vegetables out instead of pouring the pan over the rice. It made the rice a little too moist again.

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