This is delicious, but I will admit to making a couple of adjustments: I added some white wine along with the chicken stock when I was stirring the risotto; and, instead of adding the low-fat cream cheese at the end, I stirred in a tablespoon of butter. The fresh thyme at the end is just right. Will definitely make again.
Very good! A nice light but tasty dinner for the spring/summer. Next time I'll use a little less asparagus and a little more rice. I also think the thyme is a nice to have but not necessary.
This wasn't terrible, but didn't have a whole lot of flavor. It was pretty bland. I don't think I'd make it again.
I loved this. I used all chicken broth and no water for richer flavor.and didn't have light cream cheese (just used regular) and forgot the thyme. I loved the aspargus and edamame, mine was creamy and my rice was fine. A lot of prep work but easy once you get going...but you must stir constantly to get it right. Yummy!
The recipe was just a little too bland for me. It's missing something. I didn't have any problem as some of the others in managing the liquid and absorption but it just didn't thrill me. I'll have to think about it and what I might be able to do to give it more pep.
I really liked this recipe. When I made it, the liquid called for seemed to be enough. It was a bit of work to get the dish going, but then after that was not too bad. I would definitely make this again. My husband loved it.
This was a great risotto, full of green veggies. Both my non-vegetable loving husband and one year old daughter loved it.
This recipe needed a least 1 more cup of broth to make sure the rice was done (creamy enough to be a risotto), but on the whole a great recipe. The 2 tablespoons of fresh thyme seems excessive..we even wondered if it was a misprint. 2 teaspoons seemed more than adequate. The cream cheese added smooth texture. Great veggie options.
This was very tasty. The only negative comment I have is that it wasn't quick and easy as indicated. It took a lot of stirring and time to absorb all the liquid. I would make again though because all the time put in was worth it!
This really was a bust. There wasn't enough liquid to cook the rice fully and my edamame was over cooked. It was also pretty bland.
I did not care for this risotto recipe as much as others published by Cooking Light. I followed the recipe almost exactly - I left out the edamame because I didn't have any. I thought the recipe was good but it had a distinct cream cheese flavor that I don't normally expect in a risotto. Again, I thought it was good, but probably won't be making this recipe again.
One of the best CL recipes yet. I used four cups of broth instead of 2 to get the consistency of the risotto I like. Really marvelous. This is special occasion and guest worthy.
This was wonderful, the flavors were great. I plan to make this for Easter. My husband raved.
I love this recipe! It's my idea of a perfect risotto, lots of veggies, and easy on the cheese. It was reasonably quick, and super easy to clean up after. I will definitely make this again.