Garden Risotto

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Simple to make with ingredients I had at home. Thanks!

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I went into preparing this recipe with a lot of skepticism. And even as I was making it, I wasn't quite sure it was going to be all that I had in mind. Was I ever wrong. This is a great dish! I followed the recipe exactly as written, with the exception of combining leftover low sodium chicken brooth and low sodium vegetable stock (this was a good way to make some room in my refrigerator!. I actually set the timer on my oven to 18 minutes to give myself a guide for stirring and adding and the liquid...it turned out perfectly. The vegetables taste bright and the asparagus still had a bit of a crunch to compliment the smooth and creamy texture of the risotto. I served this to my boyfriend with Italian-style chicken sausage. They complimented each other perfectly. Half way through I realized I felt as though I was eating a full-fat and full of guilt kind of dish. What a relief it's actually healthy! Thanks for this recipe. Give this one a try. It's going in my keep file.

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I've made risotto before, I love the decadence....the cheese, the wine...and this risotto hangs with the more caloric versions I've made in the past. I omitt the onion and exchange it for a few cloves of finely minced garlic. I used the rachael ray stock in a box, it seems to have the best flavor, that I've tried so far, and less sodium than the other boxed stocks that claim to be reduced sodium. Its a good way to get some veggies into your dorrito chomping husband = I love it!

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this was my first time making risotto, which i am not a huge fan of. it was really yummy except i used full strength broth. the salt from the parm is plenty for this recipe. i wanted to enjoy it more, but every bite was just a bit too salty. my mistake!

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I've tried this recipe twice. First I followed it perfectly only substituting vegetarian stock since I'm a vegetarian. It was so delicious and I could not believe it was only 205 calories per serving!!! The second time, I added garlic, which is very traditional in a risotto. It made it even better! I sometimes double the portion and have it as a very satisfying dinner! Seriously, I strongly suggest you try this recipe. It really doesn't need any more cheese or butter! YUMMY!

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I make a ton of recipes from all sorts of places. Risotto is one of them. When done right you would think that there is a ton of butter in it. But there is none! A lot of people think it is hard to make. It's not! I promise. Ellie Krieger shows you just how easy it is. I love this recipe and so do my kids. It's a great way to get great vegetables in without anyone complaining. Just remember that the frozen peas really do go in at the last minute. Don't forget, be patient. The risotto is like a sponge, it's soaks up like a sponge. But don't get anxious and add another ladle of broth until the last one is fully absorbed. That's what make mushy risotto. Also, for adults, I love to add 1/2 cup of white wine to the rice just after you have browned it. If that is too much for you, add it to the chicken broth or try sauteing onions and mushrooms and deglaze the pans with white wine. It really makes a difference!

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I love risotto and usually dump a ton of parmesan in. This time I measured everything and stuck to it. It was really wonderful and I think next time I will omit the cheese altogether. It really does not need it and I can save more fat/cal. I did add some baby bellas just because I put mushrooms in EVERYTHING!

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This was my first time making risotto and it turned out perfectly! It's a delicious and healthy meal. I added fresh mushrooms to mine and they were great!

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This was a snap to make and ohhh so good. If you haven't tried making risotto this is a perfect recipe to try. You won't be sorry!

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I've never had risotto before, but have always been tempted to make it. I saw Ellie's recipe and decided to give it a go. It was wonderful! I didn't pay attention to the recipe and cooked it over med, med-high heat, and it took about 30 minutes to make. WELL worth it. I also substituted sauteed mushrooms for the peas. I agree with previous reviews, I added the cheese but it would have been just as delicious without it. It was so filling!!!! I'm looking forward to leftovers tomorrow. I'll definitely make this again and again!