New This Month

Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.

Source: Everyday Food, January/February 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This impressive entree is built around rice, an inexpensive staple.

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Reviews

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37
  • Mexicana girl
    28 MAY, 2012
    This is a very simple and very tasty dish. I followed the recipe without making any changes and it was awesome. I make it as a side dish to a roast chicken. Paired great with a dry white wine. I will definitely make it again.
    Reply
  • ehguy11
    28 JUN, 2009
    Simple to make when you use the food processor. Nice color and presentation. Our dinner guests loved it! I also used vegetable broth. Delicious!
    Reply
  • optic747
    6 MAR, 2009
    I used Texmati rice and Whole Foods brand vegetarian vegetable broth in this dish and it turned out great. I didn't use all of the liquid. Start to finish this took me longer than 40 minutes -- more like 60 with the chopping and grating in the food processor -- but I would definitely make it again. My husband gave this 2 thumbs up and he doesn't usually like risotto.
    Reply
  • adrianams
    17 FEB, 2009
    This risotto is very light in taste and flavor. I like it a lot. It is not very salty and, yes, a bit "sweet", but, for me, that is a welcome change to other risotto recipes.
    Reply
  • Cookinbookin
    20 JAN, 2009
    This is super easy and I substituted the white rice for brown to stay healthy. It probably has a different flavor because I find brown rice taste much different than white. I still would highly recommend making this, but will try it with white rice next time. Also, I substituted the white wine with a good quality white sherry, this really makes the flavor and aroma come alive. Very easy, healthy and all around yummy :)
    Reply
  • castlenes
    17 JAN, 2009
    Just made this and it worked great! I have had trouble with Risotto before but this was easy-peasy. The carrot/onion combo is a little sweet - keep that in mind if you use it as a side. Awesome!
    Reply
  • MS11836581
    13 JAN, 2009
    I love this recipe! Very easy to make, though requires some patience to come together--normal for risotto. Also, feel free to improvise. I added more wine and some mushrooms. Delicious!
    Reply
  • danideahl
    3 JAN, 2009
    Incredibly easy to make, turned out perfectly and the flavors were delicate and well-balanced. Boyfriend had two large helpings!
    Reply

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