This risotto is chock-a-block with green veg, including broccoli, mange-tout, courgette and green beans. This can easily be made vegetarian or vegan by using vegetable stock and leaving out the cheese.
I made this recipe but doubled the garlic as I have a passion for using plenty of garlic. It's terrifically healthy and tasty. I just love it! - 30 Jul 2016
Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend partially precooking fresh green beans. Even though I added them with the first broth addition, they weren't done with the rice and other vegetables. I had to add more water and cover at the end to get them tender / crisp. This adjustment worked, and the taste was great. The feta went very well. A good way to use the summer vegetables. - 28 Jul 2008 (Review from Allrecipes US | Canada)
This is one of the best recipes that I've gotten off of AR.com. I followed it exactly as above and it was wonderful! - 19 Aug 2008 (Review from Allrecipes US | Canada)