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Reviewed: Feb. 26, 2008

Be careful with the zest, the risotto can easily become too bitter.

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Ilya


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Reviewed: May 22, 2007

This is sooooo tasty. Loving it ;)

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This was a very good recipe. The lemon zest had been forgotten...and I think it would have been even better with that added. My only problem with this recipe is that the supposed 25 minutes of cooking turned into about an hour (maybe even longer). However, It was well worth the wait!

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chelsarah


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Reviewed: Sep. 30, 2006

This was my first attempt at risotto. It was also my first encounter with fennel. It is very good, but pretty rich. it's hard to eat a lot of it at once.

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PERKYMINESWEEPER83

	Cooking Level: Expert Living In: Longwood, Florida, USA
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Reviewed: Mar. 24, 2006

Great recipe! Next time, I will leave off the lemon zest & juice - it seemed to overpower the herbs. I also thought it clashed with steak, which is what I served it with. I'll make chicken or pork with it next time. Thanks for the recipe!

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KRANEY

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Sep. 22, 2005

Sorry, I found this to be surprisingly boring. Lots of wonderful ingredients and I even used homemade stock. I must have missed something.

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LOOSENUP


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Reviewed: Apr. 1, 2004

This was not our favorite. I think because of too much lemon taste and I didn't care for the mint. I will try it again leaning more toward our taste.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Oct. 11, 2003

This recipe turned out very nicely. I was inspired to try my first risotto because the recipe looked easier than the others I've found. I've had the arborio rice for months! Flavor was good, texture wonderful. Vegetable and herb prep took substantially longer than the 30 minutes indicated. Fresh herbs make a big difference! For my taste, next time I will make these changes: less lemon juice and zest, slightly less fennel, double the parmessan cheese. All in all a very pleasant experience. Definitely recommended.

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6 users found this review helpful

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MILT49


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Reviewed: Jul. 14, 2003

This is not the fastest of all side dishes, but the medley of flavors is wonderful in this recipe. As all other risotto recipes I've tried, it takes a lot of attention and preparation. However, if you pre-chop everything and have it all ready to go, assembly is not difficult. I used orange pepper instead of red and vegatable boullion in cubes mixed with water, and it turned out nicely. A nice, springy dish... I fixed it with Robust Baked Garlic Chicken and it went together very well.

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LARSENS


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Reviewed: Jan. 24, 2003

I made this recipe a few weeks ago, and my boyfriend hated it. I tolerated it, but didn't enjoy it. There was entirely too much lemon flavor; I would suggest using only the lemon zest and NONE of the lemon juice. Also, when I think of risotto, I think of a creamy texture. This recipe was more like a pilaf.

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KRYSEIS


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