Comments on: Lemon Herb Risotto

By: sarcasticquilter

sarcasticquilter — Tue, 20 Jul 2010 11:56:08 +0000

Yummy, simple to make and enjoyed by all!

By: sarcasticquilter

sarcasticquilter — Tue, 20 Jul 2010 11:55:47 +0000

Yum! This dish can best be described as “bright” so choose the main accordingly. I made it with Bellimento’s Rum Chicken.

Warning: be sure not to add too much basil or lemon. My son and I made this the first time and he accidentally threw in all of what I chopped instead of the portion I set aside and directed so those flavors were too much in those quantities. – Duh, right? lol

However, when done right, YUM!

By: Katie

Katie — Sun, 18 Jul 2010 20:01:02 +0000

I’ve made this numerous times, and it’s my go to favorite.

By: theredbook

theredbook — Mon, 14 Jun 2010 22:48:31 +0000

I appreciate the fact that there is no cream in this (lactose intolerant!) and it sounds perfect for these hot months… Will try this summer!

By: Katie

Katie — Mon, 10 May 2010 22:32:45 +0000

I just logged in so I could make this again tonight, and saw your comment. Will absolutely try the mushrooms! thanks!

By: juliefsu

juliefsu — Tue, 13 Apr 2010 14:37:50 +0000

Katie–I have a similar recipe that I make with mushrooms. My tips for that are to cut the lemon juice and zest (I think the citrus flavor competes too much with the earthy flavor of the mushrooms) and saute the mushrooms separately in olive oil–add them to the risotto at the end. YUM! So glad you enjoyed!

By: ktpie

ktpie — Mon, 12 Apr 2010 00:34:48 +0000

I made this tonight, and it was fantastic! I spaced out and thought it was 6 oz instead of 6 cups of chicken broth, so ended up using some vegetable broth I had in the cupboard, and it is still fantastic. I might throw in some mushrooms next time.

I will absolutely make this again.

By: Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll — Wed, 17 Mar 2010 05:01:13 +0000

I made this tonight as a side for shrimp tacos, and it was delicious! Very light and refreshing for a risotto. Thank you!