By yooper on October 14, 2002
Photo by Lori Mama
Photo by Lori Mama
"This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of "Bon Apetit.""
Serving Size: 1 (767 g)
Servings Per Recipe: 6
"I Like the ease of preparation. I added just a bit more lemon juice as per reviewers suggestion. Despite all of the Parmesan cheese, I felt it needed just a bit of salt. Will add some next time. :)"
"I was just getting ready to post this and here it is! This is a wonderful alternative to the time-consuming risotto. I use an extra T. of lemon juice. Also, a high quality, freshly greated parmesan cheese, really makes this dish for us. Thanks so much for posting, Yooper."
"I love risotto dishes; and think they pair well with many types of meats. I prepared this with a pork roast tonight. I gave it four stars because next time I might up the lemon just a tad and add chicken boullion to the water when it is boiling."
"This is very tasty and easy. I cut the recipe down for two, and I used green onions instead of regular, then added a tiny bit more lemon peel and juice 'ccause I really like lemon. It turned out great! Thanks for posting this easy risotto, yooper!"
"This is a great rice dish. I love risotto, but don't particularly like all of the stirring that it takes. This has the taste and texture of risotto without all of the work. Thanks for the recipe."
"This dish was great! I was looking for something easy to throw together that my kids would also like. The consistency was great. I will definitely make this again. I also added frozen peas."
"Mark, this rice is just delicious! It is creamy and just right! I thought you may have had the water quantity wrong, so I used 4 cups instead of quarts. It turned out great! But I realize I could have used the 4 quarts, drained it and had the extra 1/2 cup of cooking water! Thannks for a great recipe!"