This was really good. I made it with 1/2 cup less of the rice and it was a perfect amount. I am definitely going to make this again. I may add in carrots and some other vegetables just for color and more variety as well, but it was great as is.
Chicken Risotto with Spring Vegetables
garberjm Posted: 02/22/12
Sassybootie Posted: 04/29/12Palm Harbor, FL
It was my first time making Risotto. The recipe was easy to follow and put together. I will be making this again for sure. I will probably try other vegetables as well, depending on whats in season. Awesome dish!
tanyaml Posted: 08/23/12
This is one of my favorite dishes. I drizzled some White Truffle Oil on at the end and it really put it over the top.
LauraWebb Posted: 12/15/12
Delicious, but not a "fast week night meal!!" Everyone enjoyed this risotto, from the kids to the adults; however, it took over 2 hours from start to finish and required 40 minutes of hands-on stirring on the cook top. Not my idea of an easy meal. Very tasty, though, for the right occasion.
amyallen Posted: 04/06/14
My husband kept saying "this is really good" as he served 3 helpings! I used vegetables from the refrigerator which included mini colored peppers, kale and carrots in addition to the vegetables in the recipe. I also substituted Goat cheese for Fontina. This was pretty and filling. We didnt serve it with anything else.
ackeith25 Posted: 07/28/14
Although this dish is time consuming, it is not difficult to make. It is by far one of the best risotto's I have ever tasted. Because I do not like zucchini, I choose a different vegetable, I picked butternut squash simply for color. It was absolutely outstanding, as would it be with any veggie I imagine. Well worth the time it took.