Recipe by jen
"This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores."
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uncooked wild rice
green onions, chopped
1 1/2 cups
uncooked Arborio rice
chopped fresh tarragon
roma (plum) tomatoes, chopped
frozen green peas, thawed
This is a very attractive dish. Not exactly quick, but you can't expect that with risotto. The effort is worth it. It could use a little more spice, but then again, I used dried tarragon which is not as flavourful as fresh.
As a positive, this dish was very pretty - colorful, great presentation. However, other than the coconut, there was simply no flavor in this dish.
This was a little time consuming, due to precooking the wild rice. I would add more chicken broth or stock and less water next time to give it more flavor - otherwise it was great. I added chicken, some parmesan cheese and asparagus in mine.
This was a lot of work, but that's risotto for you! My husband commented that it was bland, but I enjoyed it quite a bit.
Way too over-done. Wild rice risotto is a great concept. As I was cooking it, it actually tasted wonderful. But after I added the tomatoes, peas, and coconut milk, it just turned into a disappointing confusion of flavors. I will make this again, but will modify it heavily. I will cut the tomatoes, peas, and coconut milk, double the wild rice, use chicken stock instead of plain water (for the risotto), and add in a little butter and parmesan to finish it off instead of the coconut milk. With risotto, less is more.
No flavor to this recipe. We don not use a lot of salt in our food but this needs either salt or butter. I would not recommend this dish.
I made my very first risotto tonight. I made it very simple, substituting beef broth, no white wine on hand. My family loved it :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
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