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Very nice and lovely colour, i did substitute 1/2 the stock for white wine.

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Norahs Girl September 16, 2001

I had never managed to make an edible risotto until I found this recipe.

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mishra September 09, 2002

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!!!

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karen.cooper1977 July 05, 2007

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.

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Bee_410606361 December 09, 2006

This recipe is fantastic! Yum. Good also, because I didn't have to stand over the stove constantly stirring the rice.

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shampagne March 24, 2004
Tomato Risotto