Comments on: Sun-Dried Tomato Risotto

By: terrilw

terrilw — Mon, 17 Sep 2012 23:57:01 +0000

I loved this!! Even my meat/potatoes husband and teenage daughter loved it. I will definitely be making it again. I used the white wine and exactly 6 cups of broth and it was perfect. I loved the addition of the cream. I probably put in a bit more parmesan than called for and it was so yummy and creamy.

By: Rebecca

Rebecca — Tue, 07 Jun 2011 14:01:45 +0000

So, so good and easy! I get cravings for this often.

By: westmonster

westmonster — Tue, 18 Jan 2011 18:29:20 +0000

Wow, this was good! I omitted the cream, as the lady in the comments to the post on The Pioneer Woman Cooks suggested, and instead added a knob of butter and just a little water in the end, and it turned out great!
I used vegetable broth and sun-dried tomatoes without oil, though, and substituted the parmesan for emmentaler cheese, which resulted in a cheesy-stringy, yummyyummyyummy risotto.
I’ll definitely make this again!

By: jazzy

jazzy — Fri, 15 Oct 2010 15:32:04 +0000

I LOVE this! I had never even attempted to make risotto before, and wasn’t sure about it when I was making this. My family is so–picky isn’t really the word, but with the exception of my mother, they turn their nose up at anything that sounds “fancy”. I poured in too much broth up front, next time I will add it more slowly, but it was still oh-so-delicious. I could eat it all by itself, and as a matter of fact, I ate it for several days after I made it–the recipe makes a LOT. When Ree posted this on her cooking page, I read in the comments where a lady said adding cream was a no-no, can’t remember now why she said that, but she also wrote instructions. So, tonight when I make it, I’m going to get to the point of adding cream, take out half, make it the way Ree does and make the other half the way the lady suggested it.

By: margaretha

margaretha — Fri, 28 May 2010 17:20:02 +0000

This was a great risotto, I served it with a simple lemon chicken. Have made it a few times and will continue to keep it on the dinner rotation. It makes a lot, so there’s plenty for the next day’s lunch!

By: mrsbmw09

mrsbmw09 — Wed, 19 May 2010 13:21:14 +0000

This is a fabulous risotto recipe. One of my new favorites. I added shrimp and green beans to mine and served it as a main course. The sun dried tomatoes give it such a bold flavor, it’s wonderful!

By: reindeersp

reindeersp — Sat, 20 Mar 2010 00:22:18 +0000

I made this today and it is on my regular dinner list from now on! Absolutely lovely. It only took me about 5 and a half cups of stock to get the rice right. It was just lovely for a friday evening, and I have loads left over for the weekend so already looking forward to dinner tomorrow (that is if I don’t cave in and have breakfast risotto) Thanks Ree!