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.
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.
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.
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.
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!
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.