You've got a winner here, MNLisaB! Outstanding comfort food! I made the recipe exactly as written and I wouldn't change a thing. I'd like to say I would cut the butter amount in half next time, but I probably won't. It was just too good. Thank you!!
I was torn between 4 and 5 stars. If there was a 4.5 stars, this recipe would get it. I loved it's inventiveness and the wonderful burst of Asian flavor from the ginger and garlic. Since I have a mushroom-hater in our family, I substituted asparagus for mushrooms and it turned out great! Thanks for sharing!
We loved this! My husband thinks Risotto is bland but this was was far from it and is a keeper! I substituted the mushrooms for zucchini and the shrimp for pork stips, but prepared them the same way. The zucchini provides a great colour against the red peppers.
My husband and I both love risotto, so we got excited to see this recipe. I cooked this as a main dish, and it was a little overwhelming. It would probably be better as a side dish to something. The cilantro seemed to be one of the only flavors we tasted. Maybe less cilantro will improve overall flavor.
I made this for a dinner party where the theme was "Modern Australian" (fusion). I doubled the recipe, using a 500g bag of defrosted frozen prawns (shrimp) and eyeballing the butter (probably used about half). Ran out of sherry so used about half sherry and half apple juice with a splash of rice wine vinegar. I also cooked the peppers with the mushrooms (briefly) as I didn't want them to be too crunchy. To prepare in advance, I completed up to step 10, slightly undercooking the rice. Then transported everything separately. Put the pot on the stove at the host's place, added a bit more hot stock, and stirred until hot. Threw in the veggies, pinenuts, and coriander (which were room temp and only took a minute to reheat). Reheated the prawns (which I had refrigerated) in a hot skillet and served on the side (as we had a few seafood haters). It was a big hit with everyone, especially the kids! (Oddly enough!)