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Excellent! I followed the recipe as written, except I also added some Saffron. My BF enjoyed it and I will be making this again for sure. Thank you for sharing!
Definately a five star dish. We loved this. I used a couple of tablespoons of olive oil to saute the onion. I also added 1/2 cup of white wine to the rice before adding the chicken broth. I also used all broth instead of half broth and half water. The dish turned out perfectly and was wonderful served with Chicken saute with lemon dill and feta.
Very good recipe!!!First time I made it, I added some calamari with the onion, to make a seafood risotto.The second time I added chopped chicken and replaced the lemon zest with finely chopped "Preserved Fresh Lemons" Preserved Fresh Lemons.Yum!!!
You sure don't need any more 5 star reviews but had to add my own. I've always been really nervous about even trying a Risotto as I've heard they are difficult. But your instructions made it a breeze and the flavors are a perfect blend. I did cut the recipe in half as it's only me at home right now and it still turned out perfect. I'll be making this often. Thanks Marth for a great recipe.
This was a fabulous side dish with Baked Salmon, but I would gladly eat this risotto alone for my meal! Served with grilled asparagus and caesar salad. Thanks for posting!
The instructions were clear and easy to follow. I halved the recipe just for myself and my husband and ended up adding maybe 1/4 c or so more water towards the end. This also had a lovely blend of flavors--the parsley keeps this from being too heavy. This is a keeper!
this is teh best risotto I have ever had. It taste so good with all the cheese and the lemon flavor. Flawless recipe, delicious.