Garden Risotto

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I have been wanting to try making risotto but was a bit intimidated by the difficulty. This recipe was amazing! Yes, it does take quite a bit of time, mainly due to all the stirring and waiting, but it was definitely worth the time to enjoy a very delicious and healthy risotto dish. I added a bit of the parmesan but probably could have done without it, very creamy and flavorful on its own. I may try to add mushrooms next time as well. As other reviewers have said, I also added some garlic for extra flavor, and also got impatient with the stirring/cooking time at some points, and turned up the head to medium low towards the end. It turned out amazing! Will definitely make again!!

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So easy and delicious!! I added garlic and extra veggies from the fridge and tastes great! Will make again for sure

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Ellie,

I loved this recipe. It was not so hard to prepare. it came out nice and creamy. I subsitued the aspargus for zucchini and the kept the rest the same. This is a great recipe for a Thursday night dinner. Thanks Ellie!

Dahl

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I have always cooked but have been intimidated by risotto but Ellie made this risotto looks so easy and delicious. I definitely made a special trip to get some of the ingredients but it was SO worth it!. I drank a glass of the wine I used in it and that made the stirring fun. Delicious, easy and a great way to get my boyfriend to eat veggies! I will make it again soon!

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Great green presentation, wonderfully creamy texture, but not a lot of flavor. May try it again with more parm (as some reviewers have suggested and/or some additional veggies or a protein. Disappointing result after lots of stirring.

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I had always heard that risotto was one of those more difficult dishes to make, but I found this recipe very easy to follow and delicious! This one is a keeper!

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This was really lovely. Not too challenging to make as long as you're patient with it.

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I really enjoyed this dish- I halved the recipe to serve 2 and left out the spinach due to my guest's liking, and it was delicious! However, I began cooking the rice on low heat, but forty minutes later, I grew very frustrated and turned up the heat to medium low-medium. It took about an hour, but it was completely worth every savory bite!

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This was my first time making risotto.

I made cleanup easier on myself by using a small stock pot to heat up the chicken stock, and used a steamer insert right on top to steam my pre-cut asparagus. Kill two birds with one stone!

I added some mushrooms b/c i friggin love them. Next time I will add garlic.

I found that I didn't need as much stalk as the recipe calls for. I am single and this wound up being soooooo much food!! I am freezing some so we'll see how it holds up ;

nice way to get in the veggies. i would make it again. it is filling so watch the portion or you will feel overstuffed!

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This had marvelous flavor. It took longer than the recipe said for the liquid to get absorbed. I doubled the amount of parmesan and omitted the salt.
I also added extra asparagus.