Reviewed: Sep. 4, 2008

This is a great starter recipe for risotto. I did change it by adding a extra 1 tsp. of garlic and using chicken stock instead of vegetable stock. It does make enough for 6 people with a salad and crusty bread. You do need to double on the liquid though. That is the only reason I'm not giving it 5 stars. Also you can substitute red pepper flakes for the fresh hot pepper. I started with a 1/2 tsp. but would maybe add a whole tsp. next time. My family likes more spice. Still a great idea

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Reviewer:

givemhell

Reviewed: Sep. 2, 2008

This was my first time making Risotto, but by far not my first time eating it. My rating is a 3 because the rice to broth ratio should be 3:1 or slightly more, but here it is a little off. I used 5 cups broth to 1 and a half cups rice and it was almost just enough. Adding a little extra wine (Sauvignon Blanc) and water gave the rice just what it needed. To save money I excluded scallops and went with a half pound of shrimp (We are not big meatheads). I cooked through most everything accordingly, except previously noted, and it turned out delicious. I did not combine the veggies and rice, but did plate the rice with the veggies on top (allowing the diner to eat as many veggies as they wanted. This meal was excellent and is coupled well with a homemade dry bread. The rich buttery flavor from the rice couples well with the leek and shrimp for a good finish to a good night.

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Reviewer:

dimobean

Reviewed: Jun. 17, 2008

This was the first recipe that I used from this site that both my husband and I agreed was wonderful. Like others I used 1 cup of rice and 3 cups of stock. I also used frozen peas instead of spinach and since we had no chillies I cheated and used chili flakes which worked just fine.

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Reviewer:

challahback

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

Reviewed: May 11, 2008

I will rate this a 5 with the following revisions: -2Tbsp olive oil for the rice and 2Tbsp for the leek mixture -Def. needs more veggie broth, 6-8C depending on your rice -More like 1 1/2 tsp fresh ground pepper -1/2 tsp fresh ground salt at the end -1/2 lemon squeezed over risotto at the end and then blended just before serving. I love a hint of lemon whenever I cook with shrimp... This is a keeper risotto recipe!

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Reviewer:

NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

Reviewed: Feb. 5, 2008

I use chicken broth in this recipe and all other risotto recipes because of flavor. I only did shrimp , no spinach and lots of garlic , it's always good ! I like to add shallots fresh parsley and basil at the end. I add the raw shrimp at the very end once the heat is turned off so the shrimp don't overcook .

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Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

Reviewed: Jan. 6, 2008

Yum

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Reviewer:

1/4DrKat

Reviewed: Nov. 15, 2007

Adjusted the proportion of rice to water as others suggested and it was fantastic. Will make again.

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Reviewer:

SKYSBLUE

Reviewed: Nov. 6, 2007

This was a perfect recipe to add to my dinner menu! After making a few variations such as substituting red onion instead of the leeks and using chicken broth instead of vegetable broth, my family found this recipe one that is worthy for seconds.

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Reviewer:

amyb

Reviewed: Oct. 4, 2007

This just ended up tasting very strongly of leeks and spinach and not much else. I had precooked shrimp that I added right at the end and they didn't pick up much flavor. Raw shrimp that could cook longer might be better in this.

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Reviewer:

R&R

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Mechanicsville, Maryland, USA

Reviewed: May 15, 2007

Excellent recipe. I double the amount of scallops and used green onions instead of leeks. I also added one extra cup of warm water with two cube of buillon.

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1 user found this review helpful