3 Reviews

This risotto worked out very well and was actually easy to make. I sauted a few mushrooms into the mix as well. Delicious!

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Bruce Gurnick April 23, 2006

A very good risotto, always a favourite of ours. I used more asparagus than the recipe called for, and less liquid ... maybe about 4 1/2 cups in total, I added as necessary. I used a vegetarian garlic and herb stock. Served as a main dish, this was about 3 helpings. Very good flavour, I would make this again. Thank you John, this was made for PAC Fall 2011

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Karen Elizabeth October 06, 2011

Loved this recipe easy to make and fabulous flavor. I used more garlic than the recipe states as my family loves garlic. Paired it with a chilean sea bass. High recommend this delicious dish!!

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R-Designs February 22, 2009
Bobby Flay's Quick Saffron Risotto With Roasted Asparagus