Spring Green Risotto

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This was my first time making risotto and I was a bit nervous but it was so easy and came out delicious. I followed the directions exactly and it was perfect. I did need a little more chicken stock though. The recipe makes a lot I used as aside dish to grilled chicken but next time will use as main course. Thanks Ina

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I thought this was delicious. I left out the fennel because it is not my favorite and used asparagus and spinach. The lemon was perfect and the mascarpone and parmesan made it so creamy. We all loved it.

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Everyone liked it, but it took much longer to make than I thought. The rice would not get tender and by the time it did, the leeks and fennel were a little over cooked. I did watch the video and think I did everything correctly, but who knows. Also, I thought it would be a lot more flavorful than it was, with all those ingredients. Don't think I'll make it again.

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Loved it! I am an experienced cook but had never made risotto. I had a little of a lot of different veggies in the fridge that I wanted to use. So, I sautéed mushrooms, asparagus and shrimp then removed them from the pan before cooking the other veggies. I used some celery, carrots, onion and garlic and used less leek and fennel than the recipe said. Ina's recipes always want too much lemon for me. I used the lemon juice but skipped the zest and used lemon pepper to season the shrimp. Cut the salt and pepper in half. Did not add mascarpone and did not miss it. Did everything else according to the recipe. Will make again.

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Delicious!

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My 11 year old son, Ben, helped me make this for dinner tonight. We substituted some things since his dad is a vegan, but it was still delicious. He says, "I'm the pickiest eater alive and the asparagus got in the way, but I liked it!" A good recipe to customize for all the picky eaters in your house!

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Delicious! However, I did make a few changes. I omitted the fennel completely, and substituted the mascarpone with a dollop of cream cheese. I also salt and pepper to my taste in recipes, and have no idea how much more or less I use in this particular recipe. I love the bright lemony flavor, and find that although the leftovers aren't as good, it wakes up with a squeeze of lemon and a little more broth. This is a fantastic recipe: simple, quick, and flexible. I usually make this as the entree, but will definitely try it with roasted chicken or shrimp.

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This is amazingly good! I followed the recipe to the letter with the exception of reducing the salt by half. My friends think I could be a chef at a 5 star restaurant with this recipe. I served it with roasted extra large shrimp which I placed on the top. Beautiful presentation and a delicious dish.

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Excellent recipe! I have made it with and without several of the ingredients and this one is always perfection. I know marscapone would probably make a difference but have never had it on hand and use philly instead. I have used leeks but any onion substitute works well. Add the asparagus and peas at the end to keep them al dente. Because having those two to "the tooth" is so important, leftovers aren't quite as good as other risottos.

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Perfect but I omitted the lemon zest and lemon juice as the risotto was a bit on the tangy side anyways. Also, instead of using two teaspoons kosher salt, I used a half teaspoon table salt and that was enough! I will definitely make this again.