Shrimp, Leek and Spinach Risotto Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Jan. 30, 2007
This was good. I took the recommendation of some other reviewers and increased the vegetable broth to 6 cups, which worked well. I also added it in over 20+ minutes, which I think it needed to fully cook the rice. I was a little worried that this dish would be bland, since pepper is the only spice added to it, but it wasn't. It was just right as far as flavor. It was a beautiful dish as far as presentation. I wish I had taken a picture... it was quite colorful!
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Reviewed: Jan. 9, 2007
Great recipe for an inexperienced cook. Lots of Fresh grated Parmesan cheese made this meal over the top. As per other reviews I used 1 cup of rice and 4 cups of broth and it turned out perfect, enough for 4 people. Took me about 45 min to make as a first time risotto maker.
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Reviewed: Dec. 18, 2006
We did not add shrimp to this because of preference. This was very good, but it needs more vegetable broth. We had to add water to it. Will make again! Thanx!
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5 users found this review helpful

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Cooking Level: Expert

Living In: Cleveland, Ohio, USA
Reviewed: Dec. 12, 2006
I made some modifications to this recipe and it turned out great - I used 1 cup of rice and 4 cups of veg broth. I also added a little romano cheese at the end.
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25 users found this review helpful
Reviewed: Nov. 27, 2006
This was delicious, even though I didn't get the texture of the risotto exactly right.
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4 users found this review helpful

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Photo by Christine M

Cooking Level: Expert

Living In: Cumming, Georgia, USA
Reviewed: Jul. 15, 2006
This was good. I will say that the recipe makes very large portions and I felt that the ratio of broth to rice was off. I've made other risotto recipes before and it seemed fishy to me right off the bat. Usually you have several times more liquid than rice, whereas here it's only 2 to 1. My broth got sucked up so fast and my rice was so crunchy that I had to start adding hot water about halfway through. It still came out well, though. To summarize, I would suggest cutting down on the rice and pumping up the broth (at least a 3 to 1 ratio).
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Photo by Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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