Reviewed: Mar. 18, 2012

I also add spicy turkey sausage to the mix, it is delicious!

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Reviewer:

Samantha

Cooking Level: Beginning

Home Town: Washington, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 17, 2012

YUMMMM! Loved it

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Reviewer:

discokitty

Cooking Level: Beginning

Reviewed: Mar. 3, 2012

It was great! I made a few modifications, such as addition substituted of a can of diced tomatoes with Italian herbs and of cooked plain ( originally dried) white beans at the very end. It was so delicious!

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Priscilla

Reviewed: Feb. 19, 2012

I cut the thyme in half since it is such.a strong herb. This was good but. I didn't love it enough to keep it. I think it is just personal taste that I am not that fond of thyme.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Feb. 12, 2012

This was Great! Sun dried tomatoes added great flavors. Also added some peas. It looked beautiful

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SISTERGLDNHAIR66

Cooking Level: Intermediate

Home Town: Greenwood Lake, New York, USA

Reviewed: Jan. 27, 2012

My husband is intolerent to wheat, cow's milk, and onions and I'm sure he's not the only one out there, which is why I decided to write this review. I made a few modifcations to the recipe so he could have it. First I made my own broth (good luck find pre-made broth with no onions), then substituted sunchokes for the onion, and used a vegan, non-dairy cheese in place of the cow's milk cheese. I have to say the end results was good and for those who are custom to eating non-dairy cheese it won't be bad. For those who haven't eaten non-dairy cheese, well all I can say is, be open minded.

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Reviewer:

maggiec

Cooking Level: Expert

Reviewed: Jan. 23, 2012

This is a yummy recipe, and relatively light, compared to many other risotto recipes (for example, the one I usually use from America's Test Kitchen Family Cookbook). The texture is really excellent. It's not QUITE as tasty as the one I usually make, so I took one star off. Also, you should REALLY like sundried tomatoes to make this- they are quite strong and the aftertaste can be a bit much for an otherwise mild dish.

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ChezDani

Cooking Level: Expert

Living In: Providence, Rhode Island, USA

Reviewed: Jan. 21, 2012

This was the first risotto I ever made it was so easy and I make it all the time now!

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Reviewer:

skhiller

Reviewed: Jan. 17, 2012

Pretty good but made a huggggeee serving! I felt like I was eating this for weeks! Make sure to half if you don't want zucchini risotto up to your eyeballs! Pretty good though, no complaints.

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Reviewer:

kldeutsch

Reviewed: Dec. 2, 2011

Okay I thought I hated risotto because I associated it with being creamy and mushy and filled with mushrooms. But this is sooooooooo delicious. I don't like the photo that goes with this recipe because it makes it look really creamy and disgusting, which it is not. Look at some of the other photos for a better idea of the final product. I pretty much doubled all the veggies, as a lot of other people did. I didn't have any fresh basil but I know it would be amazing if you added that. Definitely don't skip the sundried tomatoes or the parmesan cheese; that's where most of the flavor comes from. Also as long as you are using a nonstick pan, don't worry about stirring continuously. Actually the first time I made it I read it wrong and dumped all the broth in at once and it turned out great. REALLY GOOD RECIPE! Thank you!

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