This risotto contains ingredients that resemble the Italian flag - green, white and red. Green from the basil, white from the cheese and rice and red from the sun-dried tomatoes. It's a deliciously rich and flavoursome risotto, that takes just over 30 minutes to cook.
This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I love the idea of using the oil from the sundried tomatoes to saute the onions and garlic. I reduced the cheese to 1 cup and used asiago instead of parmesan or mozzarella. I will definetly make this again maybe adding some kalamata olives or artichokes at the end. I think feta cheese would be really good too. I served it with grilled asparagus and marinated pork tenderloin. - 09 Apr 2007 (Review from Allrecipes US | Canada)
We loved this-served it with Feta Chicken and it was a smash. - 08 Oct 2002 (Review from Allrecipes US | Canada)
We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this recipe again as a main or side dish! - 13 Nov 2002 (Review from Allrecipes US | Canada)