20 Reviews

This was amazing! I had never made risotto before but I'm glad I picked this as my first recipe. It was so easy, and turned out amazingly creamy even without the added cream. I loved the crunch and the hint of nuttiness the cashews provided, and next time I think I'll toast them to get an even stronger flavor. Thanks for sharing!

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DCKiki March 14, 2009

The first stove-top risotto that has ever worked for me (I also highly recommend the delicious and dead-easy oven-baked Spinach Asparagus Risotto you'll find on 'Zaar). This one is equally fantatistic - a unique combination of flavours with the lemony tang lifting it into the sublime.

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Karenlee #2 January 20, 2009

Very nice. Made without cream. Matt used un-salted cashews & we enjoyed their slight crunch in the meal.

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Rhiannon and Matt October 11, 2008

This was great! I love mushroom risotto and this was a very interesting take on it. I especially liked the cashews. It turned out creamy and flavorful even without cream or parmesan. I did use tarragon instead of basil, because I didn't have any, but it tasted great. Thanks!

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Green.Chef October 22, 2007

Loved this. I added a package of dried lobster mushrooms and morrels and the color and texture (respectively) add a lot, as well as flavor. I also used the water I soaked the mushrooms in to reconstitute them as part of the broth. Super mushroomy. Served with rotisserie chicken and sauteed spinach for a nice fall dinner with friends.

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Gay Gilmore October 20, 2007

wow if I could have given more stars, I would have. This was the rist time I made risotto, and it was perfect- I made a few minor changes- substituted regular onions for shallots, and used I cant believe its not butter for the butter, no cream, and left off the cashews, and it was amazing. I hightly recommend this dish to anyone- we will definitely make it again very soon! Thanks!

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NewYorkMama September 22, 2007

well, this was perfect. I had great fun making it, it did not take too long time and it was absolutly delicious! Like getting it served in a decent italian restaurant...it felt sooo good! Especially with automn rain and storm. Perfect! The only thing i want to ask is about the servings. Either you americans have drasticly minimized your serving sizes or my cups are some smaller then yours. I pretty much fallowed the recipy as such and my boyfriend and me were very done but still not stuffed. I am slim and he is on WW...oh-oh

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Iceland September 19, 2007

Nov 8 2006 I made this when we had missionaries over for dinner so I didn't use wine, but otherwise followed the recipe to a T. It was a hit! The textures are awesome! The rice was firm, the nuts crunchy, the mushrooms soft. I love the flavor laying that also went into it. The mushrooms and nuts compliments eachother very well. This is be repeated and has a place in my permanent cookbook. 9-16-07 I tried this with the wine since the above and it makes a WORLD of difference. And please use fresh parmesan cheese. I served this with focaccia, steamed veggies, and it was a huge hit.

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Annie H September 16, 2007

Excellent! What a great mushroom recipe! I used vegetable broth, increased the amount of mushrooms, and omitted the cream because it was rich enough without it. I did not like the way the cashews went with the recipe so next time I will omit them too.

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Teresa28 March 22, 2006
Nutty Mushroom Risotto