Bland and heavy. Too much work for something neither of us really liked. Not even going to save the left overs.

Ah, I made this a couple of weeks ago, so I can't remember exactly what my boyfriend and I thought of it. We liked it quite a bit, but I believe there ought to be less cheese. It's good, but not great. I prefer the simpler and more classic herb risotto.

This is quite possibly one of the best risotto recipes I've ever made. It's so simple and perfect. I used 3 1/4 c. chicken broth instead of veg stock, and 1 c. risotto. It came out perfect with those measurements. I served it with filet mignon (brushed the filets with the oil from the tomatoes) and buttered asparagus for my wedding anniversary. A perfectly fancy meal in the comfort of our own home! My husband LOVED it!

Good but cooking time should be doubled as well as the amount of liquid (I used the states amount of broth and then added extra water each time I added more rice). It has a great taste but is time consuming and sits kind of heavy. I love sun dried tomatoes so I liked it but my mom thought it was just okay. It's also very cheesy which is why I liked it but if you're not a cheesy kind of person, I would only add half the amount. It turned out much better the second time I made it when I added more stock and let it soak in slower. I would make it again though.

I made this recipe from the William Sonoma cookbook and found that increasing both the broth amount and the heat on the rice helped it to cook faster.

I have made this twice and both times I ended up adding more liquid than it called for because it took forever for the rice to cook. I added some white cooking wine along with the vegetable stock for added flavor, and we cut back on the mozzarella as others suggested. Both times, my family got too hungry waiting so we didn't cook the rice until tender because it took at least 40 minutes and counting. We liked the flavor, just not really patient enough to wait for the rice to cook. Maybe one day when I have nothing better to do we'll make this again. Not a good recipe for a busy family.

I scaled this down all the way to make enough for just one person. Maybe because of this, the rice wasn't soft enough near the end. Not a problem, I just added in more liquid, and it turned out just perfect. :) Didn't measure out the cheeses, but I know how much I like, hehe. I didn't have a problem with the texture, unlike some other reviewers, but again... I like cheese. :) All in all, I loved the recipe, and will definitely make it again! (Forgot to mention... this was the first time I've ever made risotto too!)

VERY time-consuming. So-so flavor.

Fantastic! I added a box of frozen spinach (thawed) at the end. I'm making it now for the second time in 2 weeks!

Was my first try at risotto and we loved it! Did put a bit less cheese as recommended. A great recipe!

FABULOUS! I used brown rice to make it a bit healthier since it calls for so much cheese, but it was still delish!

I'm a novice at risotta, so tried this recipe tonight. If this is the best way to try risotta, I'm definitely disappointed. Have erased this from my private stuff.

All in all I thought the flavor was delicious. I'm pretty sure that I followed the recipe to a "T" but somehow or another it ended up taking about 90 minutes to cook the rice! I will try this again, as it did turn out really tasty in the end, I'll just make a couple adjustments! Thanks for the recipe!

This is a great risotto recipe! I do agree that the mozzarella is a little peculiar and I would probably not use it next time. I used 4 c. of chicken stock and 1 1/2 c. of white wine and it was just right. As others did, I also added some garlic. I also didn't have sun dried tomatoes but I did have a sun-dried tomato pesto sauce so I used that and it tastes wonderful. I didn't use much salt as there is salt in that sauce. I added grilled chopped chicken breast pieces for a perfect meal. I would definitely make this again. It would be a great side dish without the meat to accompany any grilled meat.

I have to say that every Risotto I've ever made has failed dismally until tonight! This one was great. Absolutely gorgeous. Really tasty. Even my picky hubby said how nice it was. Yes it took some work, but it was well worth it. The only things I did different was to use wafer thin slices (done with a potato peeler) of Parmesan instead of grated Parmesan. And I saved some for the end to sprinkle over the top to serve along with a few wild rocket leaves. If there were six stars to award, this recipe would have it.

This was an excellent recipe. I make risotto often and made this recipe because my husband loves tomatoes. He loved it! I did reduce the vegetable stock to 4 cups and added 1 cup of white wine before the stock. I always use white wine when cooking risotto. I also used shallots instead of onion and several cloves of garlic. I agree with others that there is too much cheese, expecially mozarella. I would use 1 cup parmesan/asiago next time and 1/4-1/2 cup of mozzarella. I do not understand why anyone would need additional liquid if they prepared the risotto properly. Also, others mentioned it took longer -- they must not have the heat turned up high enough. The veggie stock was very tasty and I was skeptical beforehand. Definitely will make this again.