Easy to make. Never made or had Risotto so I'm not sure how it's supposed to be, but I liked it, next time I think I'll let the rice absorb more water, mine was a little runny.
We have really enjoyed this. Twice! The first time I made it according to the recipe. The second time, I took a few liberties. As another review suggested, I sauteed onion and garlic first. I also added some frozen corn, and a few diced fresh mushrooms. I omitted the cheese, and it was fine. And it makes a huge pan!! One recipe is enough for three separate meals for the two of us. And it freezes well! What's not to love?? :)
Made this for a dinner party and it was raved over! I changed a few things though that I would recommend for better flavor: start out by sauteing some garlic and onion in the olive oil, add 1/2 cup of white wine to the rice before adding more liquid, and use veggie or chicken broth intead of water for more flavor. Otherwise, it's fabulous! For a complete meal, serve with cornbread and a Mexican salad. Yum!
The fresh cilantro really makes this dish. We added a little cumin, a little chili powder and a little red/black pepper, and it was SO good. I kept tasting different flavors several seconds after taking a bite. Kind of like a good glass of wine.
Although this is not the tastiest risotto I've made, it makes up for it by being a quick and healthy balanced meal. It is a great recipe for when zucchini is in season, and it keeps well for leftovers the next day.