Good solid recipe, came together nicely. Lemon flavor was a bit strong but it probably would have been bland otherwise.Read More
This is a staple in our household. My husband and I are both avid home chefs and this is one that we make often. We usually alter recipes (adding more or less of an ingredient/modify existing recipe by adding additional herbs etc) but this is one that is awesome as is. Absolutely worth the effort!Read More
For a one dish, 2 serving meal, the portion size is generous. I usually avoid risotto recipes because of the constant stirring but while this one took about 1 hour total cooking time (I used green beans vs. haricots) but this one only needed occasional stirring and tending to. Flavors were great. We really enjoyed this. Would make again.
This dish tastes amazing. I quadrupled it, because I have a large family, and I *never* cook for two. It took forever. I also live in the boondocks where no market has ever heard of a fennel bulb (but we got chitlins!) I also added more shrimp because we like-a da shrimpies. But I logged onto myrecipes.com for the first time all year just to save it as a favorite so I can add it to the rotation of monthly dishes. I mean, Good. Stuff. Notes on quadrupling: Use a large stockpot. Pre-chopped ingredients will save you time. You don't need quite as much oil or stock, but you do still need to add the stock 1/2 c. at a time, which really adds up when you're adding 8 c. It took about 1.25 hours of basically constant stirring. (Can you say "Foot massage"?!)Read More
I have failed at making risotto before, but this worked out well. I think before I was not patient enough constantly stirring and making sure all the liquid had soaked in before adding more. This time it came out perfectly! Great flavors and I love the taste of lemon in it. I didn't add the fennel fronds on top at the end. I didn't miss it at all.Read More
We really like the flavors of this recipe and love risotto but it tests my patience every time! It definitely took longer to cook than the recipe says. I probably used too much lemon because I was afraid of the fennel overpowering the dish but would have been fine following the recipe as written. I'd love to find the fresh haricot verts, I didn't find them so used a frozen version. Will make again!Read More