Wonderful recipe, I have always panicked at the idea of cooking risotto but this method was perfect. I followed the recipe exactly and we all loved the results. I have already bought the ingredients to make this again. Thank you so much.
I thought this recipe was great. The leeks and tiny bit of yogurt really make it. I used the cooking method from Oven-Baked Risotto (Several Variations), so only used about half the broth and wine (I also omitted the salt). I think arugula would be nice in this as a substitute for the spinach. Thanks!
The recipe had lots of flavor and was pretty on the plate. I used a 10oz box of frozen spinach (thawed & sqeezed dry) instead of fresh. I stirred as I added small amounts of liquid and didn't use the full amount. I probably had a cup of stock that went unused. My result wasn't "soupy", but it was done and delicious. I also added 1/2 cup of diced sun dried tomatoes when I added the spinach & basil. Served with Marinated Salmon Seared in a Pepper Crust Made for ZWT4.
A nice creamy texture, with a light veggie flavor. I used vegetable stock, and a little bit more than the recipe amount of spinach. I only added 5 1/2 cups of stock, which was ample to cook the rice. I think the time to cook off the recipe amount would have cooked the rice too mushy.
Lovely and light flavors for summer! I usually slave over the stove when I make risotto, but was amazed that this less intensive method worked so well. My family said it was the best risotto I have ever made! Thanks for sharing!
Wow! This had a lot of flavor! I ended up having to cook the rice twice as long than the recipe specified, but in the mile high city, this is expected. I was very surprised on how much flavor this recipe had. Made for ZWT4 - Chic Chefs.