Roasted Garlic and Mushroom Risotto

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First time to make risotto, and it turned out great. The roasted garlic was essential. Since I just made it for my husband and I I'd probably halve the recipe next time.

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I made a double recipe and skipped the roasted garlic part for thinly sliced garlic cloves and used a combo of Wild, Brown, and other rice from Henry's Market. Toss in the garlic after the first douse of stock. All in all made 4 transfers of stock to the simmer and tha last one I left the lid on for the last 15 minutes. WOW!
This was a fine dish. I cansee adding bonless skinless chicken for a meal in a pan in the future. Thanks Sandra!

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Easy to make & wonderful. I have 3 kids ages 3, 6, & 8 & they loved it too. I will certainly make this again

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I happen to catch the show today and watched Sandra make it so I thought I'd give it a shot. This is the first time I made risotto from scratch, and it came out perfect! I did the recipe exactly as it said. It took about 25 minutes but was worth it. I will never buy it in the box again! Thanks Sandra!

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This is the first time I made a recipe without being rated and I loved it! Even my 10 year old who is convinced she does not like onions, mushrooms, or garlic loved it. She had 2 large servings! I added a little lemon at the end which brightened the flavors even more. Thank you Sandra!

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This is the first time I have made risotto. I did use arborio rice since I already had that. I also added the zest of one lemon at the very end which added a bit more flavor. There was a little time involved in making it, but well worth it!

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This was the first time I dared to make a risotto, and this was easy and delicious. I was afraid I'd have to stand stirring for 45 minutes or something, but I was done in 25 minutes, only stirring occasionally. I used all chicken stock and fresh parmesan cheese. The roasted garlic is an especially nice touch. My sister was my taste tester and she agreed that it was great.

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there was too much liquid i didn't use it all. I think it would have been better to used use all chicken broth (instead of adding in the water for more flavor. i used whole grain rice with mine too. overall an okay dish I would probably make it again

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I made this tonight with flank steak and it was delicious! I used arborio rice because that is my favorite, however, the long grain rice would be good also. Great recipe.