Reviewed: Dec. 3, 2010

i have made this several times and it is always excellent and easy! i use genmai rice which adds a nice nutty flavor and is healthy. no need to stir that often either....and i'm using a really cheap pot! divine.....

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Reviewer:

anne_o

Reviewed: Nov. 16, 2010

SUCH a good recipe! Per several reviewers, I used a full zucchini (I shredded mine so the kids wouldn't see it and be suspicious, lol~) and double the sun-dried tomatoes. I used an entire small jar of sun-dried tomatoes in olive oil - it was probably 20 or so. The result was supremely delicious!! The next day my kids and I all ate the leftovers with some shredded chicken thrown in and it was just as good. Definitely a keeper!

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Reviewer:

aswright1

Cooking Level: Expert

Home Town: Allen Park, Michigan, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 8, 2010

very good, low fat alternative but needed some spice. added more sundried tomatos and spinach. next time will add more spices.

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Reviewer:

Reviewed: Oct. 16, 2010

delicious!!!!

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Reviewer:

shellakers

Reviewed: Oct. 10, 2010

I loved the flavor combination. I halved the recipe but doubled the zucchini and sundried tomatoes. I used fresh basil from my garden and gruyere cheese because that's what i had on hand. It was fantastic! I will definitely make this again. :)

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1 user found this review helpful

Reviewer:

Jess

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Sep. 29, 2010

Delicious! I added chopped garlic, fresh basil, red bell pepper and leftover pork for a one pot meal. I will definitely make this again.

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Reviewer:

Cheri

Reviewed: Sep. 22, 2010

Delicious! Risotto is certainly time consuming, but this recipe is really yummy!

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Reviewer:

AMWoerner

Reviewed: Sep. 16, 2010

I adore risotto and to be honest, I thought that this was lacking. I love the concept of it but IMO, it needs MORE tomatoes, MORE basil, some SALT, and wine + butter like traditional risotto. The flavor was overall a little bland. Just using thyme and pepper doesn't really do it for me. Looking for the best risotto recipe ever? Try bacon and mushroom risotto. Can't go wrong.

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Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Bremerton, Washington, USA

Reviewed: Sep. 9, 2010

This risotto turned out amazing. I used leeks in place of the onion and used a full medium zucchini. Also we found that the basil "made" the dish. It was just good before but after adding the basil it was great. Thumbs way up from all my family. My seven year old is excited that there are leftovers for her to take to school tomorrow for lunch.

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2 users found this review helpful