Easy Parmesan "Risotto"

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This risotto was so delicious and I couldn't believe it turned perfect. Love it and I followed some of the reviews what they added. Thanks Ina.

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LOVED this dish! I sauteed 1/2 a sweet onion in butter (a little more than the recipe called for and added the onion to the pot along with the wine before putting it in the oven. I didn't use quite as much salt as the recipe called for. Other than that, I followed the recipe (which I normally do not do. It turned out great! This will be a go to side dish for me and it was so easy.

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This is a great alternative to traditional risotto, which is tedious to make. However, it does benefit from some tweaking. If you add the wine at the end the risotto tastes too much of alcohol. I take it out of the oven 5 or 6 mins before it's done and add the wine and last cup of stock, then finish it in the oven so the alcohol in the wine cooks off.

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It is definitely easy and so delicious! You rock, Ina,

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Easy and delicious! First time making risotto and have made it twice now.

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This is the first time I've made risotto. I'm not a fan of rice but this was a terrific recipe. I saw Ina make the recipe on her show and decided to try it. I followed the recipe exactly, but will venture into deeper waters the next time I make it adding mushrooms, butternut squash etc.

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I never write reviews, but this was so good I had to write. This is so easy and it tastes amazing!! I did follow some other reviews and sauté a shallot and clove of garlic before adding the rice. I added cooked bacon and roasted asparagus to mine after the rice had cooked in the oven. It was so good it brought tears to my eyes. I will be using this recipe over and over!!!

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I've made this a few times before, but last night I made some changes per some of the other reviews. I sauteed shallot and garlic in olive oil first, then added the rice and cooked that for about a minute, then added the wine and cooked that off a bit, and then followed the instructions. (Oh, and I added some truffle oil at the end- yum! It was superb! I served it with mussels, clams, and shrimp in broth and a salad and it just was so delicious. My friends loved it!

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I have always avoided the traditional recipe for risotto, but when I saw this I knew I had to try it. It was so easy and turned out fabulous. I did saute the Arborio rice in a little butter, before adding the chicken stock. While it was in the oven I also sauteed some onion and garlic in butter and EVOO thenI also added shrimp, scallops, and crab. After the rice came out of the oven I added the cheese, wine, stock and peas just as in the recipe, but then I dumped the rest of my concoction in as well. Turned out to be a wonderful easy seafood risotto that rocked the house. Thanks Ina.

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So very easy. Will use this as a base recipe from now on. Added corn instead of peas and added mushrooms that I had cooked before adding. Instead of wine I added 1/2 cup of fat-free half and half. This is such an easy way to make the risotto. Love Ina and Jeffrey. It looked pretty wet when all was added but just let it go. With leftovers I make patties and let sit in fridge maybe overnight. I coat with panko bread crumbs and fry lightly in a bit of butter. Love the left over risotto cakes almost more than the risotto.