love this dish, really complex, complimentary and satisfying flavours! I made a few changes due to lack of rice and onions so only used 200g with 900ml of chicken stock and one small white and one small red onion..added a good amount of mushrooms with the garlic, plus a couple tablespoons of parsley with the peas etc as recommended along with half of the parmesan for creamier texture and a couple good handfuls of spinach for added colour and nutrition. May use more around 35 g of parmesan just to let the other flavours get a bit more of the spotlight next time.. overall fantastic and generously portioned! :)

1st time making risotto and this recipe made it very simple and the whole family loved it.

I didn't use the wine in mine as my 7 year old daughter was having this with us too. I must say that the overpowering smell from the onions and garlic was too much for my liking. It may suit others but it really wasn't for me.

I used 100g of arborio rice which was very generous for 1 and might do two smaller appetites. Just a splash of wine at the start, just enough to cover my buttery rice then 300ml of chicken stock which was added in 4 lots. When you can draw a spoon across the pan and the rice and liquid stays parted and doesn't instantly flow back around the spoon, that's the time to add more liquid. If you want a dry fluffy dish, find a pilaff recipe instead, risotto is MEANT to be creamy. Many Italian recipes will tell you to add more butter and a little cheese to the pan at the end, and provide more cheese for sprinkling and that is what I do.

I think the stock to rice ratio might be wrong. If you were boiling rice you would use twice as much liquid as the rice for a dry finish, and I would say that even though risotto rice is more absorbent, twice as much again is too much. And you are using wine too. I am cooking this tonight just for me, and will let you know my quantities later. I've cooked risotto a lot in the past, but it tends to be guesswork to end up with the texture I want. If you end up with leftover stock, it isn't a disaster, add it gradually as you are supposed to, then the risotto should not go gloopy and you can also stand it with a lid on for 10 mins, heat off, or put covered in a warm oven for same time to absorb any extra liquid. Chopping/slicing mushrooms if using and cooking separately will prevent dish going grey.

Really tasty, my first ever risotto and I found it all really easy. It took longer than 30 minutes from start to finish, probably closer to 50 but I was perhaps being over cautious. Also, it serves 4 HUGE portions, this happily fed 6 of us.
I will def make this again, very happy boyfriend and flatmates.

An excellent risotto, warmed me up on a cold winters day.

Delicious according to my seven year old. I didn't have any white wine but fried up some mushrooms and also bacon that was left over from breakfast with the onion and garlic to make a chicken and bacon version. I served with green beans as I felt it was lacking in veg and there were no leftovers! Will definitely make again as even my reluctant risotto eating husband liked it. Great quick dinner to use up lots of things that would otherwise have been hanging around in the fridge. Definitely a good Monday tea after a roast on Sunday.

I think this is a little dull as it is. I made as described but added some lemon zest and juice whilst the rice cooking and a big handful of parsely at the end.

This was the first time I made risotto and I was very pleased with the result, it tasted good and it looked good. Maybe it would be nice with a green salad or something colourful and a nice glass of white wine on a sunny day - wishful thinking!

Like many others, I added mushrooms, and used home made chicken stock for a perfect left over meal. I've made this meal many times, and home made stock makes a big difference, and if you have run out of Parmesan, then you can get away with cheddar.

I had never made or eaten risotto before I made this recipe and I find that it benefits from serving it with more "liquid" than is shown in the photo.

This was my 1st attempt at risotto and it was very easy and straightforward

As someone said on here a great base recipe which lends itself to adaptation. My version was throwing in a box of chilled "Cocktail Prawns" (very small) - Failure as they were so small you could not taste them, neither did they give much colour again because of their size. Then instead of the peas I used up some Frozen mixed vegetables - Success as they gave lots of colour, different taste, and something I had not considered, a beneficial variation in texture. Smashing Risotto recipe that I am sure will be repeated many times. Thoroughly deserves 5 stars.

Perfect!

Perfect meal for all the family. Enjoyed by me and my Fiance, our 2 girls aged 7 & 3. Really yummy and very adaptable to include the things you love. Mmmmmm can't wait for tea i will be making this tonight!!

Have somehow avoided making risotto until recently but am truly converted. This is a beautiful dish, easy to make with store cupboard ingredients. I took previous comments on board and added lemon juice and reduced Stockton around 1.1 litre. The children devoured it!

very nice, added roasted butternut squash to add a bit of colour and flavour.

I found it ok. As is the case with some risotto's, it was a bit bland. Needs lots of seasoning and parmesan. I also added mushroom and peas.

I found this dish ok, its just a little bland needs something else

Very tasty. Used home made chicken stock and added stock from dried mushrooms to that for more depth. First time I've ever made a decent risotto.