Total TimePrep: 15 min. Cook: 30 min.
This was my first time making risotto and I loved it! I did need my husband to help me with the stirring so I could make the rest of our dinner.......we’re having this tonight, but everything else I’m making is in the crockpot so I can focus on this. I think this is a wonderful recipe and it’s in my favorite file!
Bland and not creamy at all. I used almost double the recipe for the amount of cheese and it was still bland. Another annoyance are these super long posts. Just give us the recipe ffs. I don't want your life story and 15 videos and ads autoplaying.
The flavor is great for this recipe, and that's why I gave it 4 stars. But my one criticism is that it didn't instruct what heat level to use and although I'm not super experienced with risotto, it seems like an important element. I looked it up elsewhere online. It also makes a ton. I halved the recipe for a family of 4.
I love risotto, and this recipe doesn’t disappoint. I prepared per recipe, and it was tasty. It does freeze well.
Oh my, so yummy. Love risotto, 1st time I've made it though. Much easier to make than I thought! Made it exact! Did cut recipe in half as only 2 of us. Looking forward to leftovers, Thank you
oops 1/2 to 1 xtra cup of cheese. used 3oz. of butter... 1.5 ozs to saute onions and added the other 1.5 oz at the end with cheese sort of swirled it in to like just coat the rice, make it shinny. just keep adding the broth a little at a time stirring to absorb broth keep adding till it wont absorb no more. creamylicious cheessy rice.
took a cooking 101 at my area college, made and tried risotto 1st time in my 50 yr old life. Mmmm im hooked. i call it the mac and cheese version of rice. the recipe from our book was the same except omit the salt pepper, parsley and garlic. a little less wine and more broth. and classmate grated to much cheese so we all added an extra cup of cheese. we used butter instead of olive oil. i fell in love with this at 1st bite. Mmmm the mac and cheese of rice :P great stuff
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First time making risotto. Came out creamy and delicious! Also I don't think risotto deserves the reputation it has for being time consuming or troublesome. It is fairly easy to keep an eye on and stir while preparing other dishes.
This was very tasty, though I did make some modifications. First I halved the recipe and used 1/2 TBSP dried minced onion (hubby doesn't care for much onion flavor) and 1/8 tsp garlic powder. I used water rather than wine, omitted the added salt, doubled the parmesan and added 2 TBSP butter. It still made too much for us, but leftover risotto is wonderful when made into patties and thrown in a frying pan until crispy...better than hashbrowns in the morning! This is definitely a keeper.