Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs

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Made this for my dinner club. It was a hit! Everyone had second and third helpings!

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This is an amazing recipe & 1 I would be proud to serve in a restaurant...some of the measurements are a bit hard to figure...for me, 1 wine glasses =ed 1 1/2C of wt. wine...a good handful of thyme..well, I just went for it. Don't skip the topping; it really makes the dish. Just a tip...watch out & don't over-salt, especially if your chicken stock is not low sodium. Thanks, Jamie!!

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Wonderful risotto! Very creamy and fragrant. I didn't happen to have any celery at the time, but I wanted to make it anyway. I simply omitted the celery and it still turned out fabulous. I was a bit skeptical in regards to the cruchy topping, but the whole family LOVED it, including myself! I also loved being able to use a handle of my homegrown, fresh thyme! Thanks for a great treat! I also noticed someone left a comment in regards to the timing of adding more ladles of broth to the pot....In risotto you simply add another ladle of liquid once the ingredients in your pot have "soaked up" the previous ladle of broth added. Doing it this way ensures you don't end up with a soupy pot and allows the risotto to soak up your broth. Simple!

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This was my first risotto as well, and it was a hit! I would highly recommend it- we served it with lamb and grilled asparagus and good Burgundy, which all went together very nicely. I would also recommend when making the bread crumbs- I tore up a crusty white loaf by hand and toasted it in the oven for a while- that was all I needed to do. The breadcrumbs were more visually appealing that way- and the coarse texture was great with the risotto. Great recipe!

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I'm still new to the world of cooking, so I was really proud of myself when I pulled it off. The risotto came out beautifully, but some may want to cut back on the vermouth a little.

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This is one of the best risotto's I've tried!! My friend Carrie made it and called me over to to get some from her!
It was awesome. Thanks Jamie!!

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I made this recipe this evening and modified it by adding shrimp scampi (shrimp cooked in butter and garlic during the last stage of cooking to add some protein to the dish.

This dish was easy to prepare as long as you had all of the ingredients prepped beforehand.

I would definitely make this again as it was a hit with the rest of the family.

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This was the fist time I prepared risotto in my life! I even had the audacy of doing it for a thanksgiving dinner... And my dish was the star of the night!! the instructions are great. thanks Jamie!

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we used 3 small heads of garlic, and I didn't feel it was garlicky enough -- but I'm kind of a garlic freak. Also, we skimped on the thyme because it's a pain to pick off all those leaves -- don't do that!!! When you do get a burst of thyme flavor, it's amazing.

For the wine, we used the black mountain chardonnay, recommended to me by a trader joe's employee. I was put off at first because I thought you had to use dry wine in cooking -- not necessarily with a risotto, he said. The wine gave it a fantastic, rich, buttery flavor. Very much recommend.

Also don't skip the step with the bread crumbs and almonds -- it's fantastic!!! Will definitely make again.

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I added chicken and brocolli to this recipe. It would be even better if I was told how long to wait each time between adding the cups of broth and an overall cook time.