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Showing 1-6 of 6
By Norahs Girl
on September 16, 2001
on September 09, 2002
on September 20, 2001
By Chef #499479
on July 05, 2007
I have never made risotto before having always been put off by all the stirring and attention it requires. However this recipe was the answer I was looking for- it was quick and easy but tasted delicious. It was perfect as I needed something easy to feed a vegetarian mother in law- YUM!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 09, 2006
Gosh! I loved this. I don't put it in the oven at all. I do it all on the stove top. We have added everything from olives, capsicum, carrot, bacon, Italian saussage and chinese saussage... not all at once though. But like any great recipe, it is a base that you can add to and change if you want. My 3yo and 1 yo love it too. Very versatile.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 24, 2004
This recipe is fantastic! Yum. Good also, because I didn't have to stand over the stove constantly stirring the rice.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (180 g)
Servings Per Recipe: 4
The following items or measurements are not included:
light vegetable stock