Mushroom Risotto

From: Scoob

On Apr 5, 2008

Great recipe. I found it a little bland for my taste, so I tooke a couple of spoonfuls out and added some dried ground garlic, dried garlic & parsley in the first trial, and also dried ground chilli flakes and a touch of turmeric on the 2nd trial. Definitely better for me with the added flavouring, but each to their own. Also, I didn't have any parmesan, so I grated some strong white cheddar and it just topped it off nicely! Well done on a very easy basic recipe.

From: windhorse23

On Feb 13, 2008

This was good. I used about 10 oz. of mushrooms, and reduced-fat parmesan. It took awhile and the rice was firm, as expected. It made a lot- my son and his girlfriend each had seconds and there was still plenty left. The only complaint I have about the recipe is that it would have been helpful to have some guideline about the amount of oil. I used about 2 tbsp. of olive oil.

From: Gina Bean

On Apr 4, 2003

Both times I made this I used one big onion, more mushrooms, and brown rice. I have been living without a meausuring cup, so I estimated all the ingredients. But, what a great recipe base it was for me! It tasted so full of flavor and the people I made it for where saying, "Que rico!" in Spanish (I'm in Spain)which is one of the best food compliments one can get. Thank you; this is a fun, easy, cost effective recipe.

From: Merlot

On Feb 18, 2003

This is a GREAT tasting Risotto and so easy to make!! Everyone loved it and I will be making it again. I didn't have quite enough chicken stock so I added some vegetable stock to it. Wonderful flavor. Thanks Good Cook for sharing, I look forward to trying some of your other recipes.