Surprising Review of Corn, Montery Jack, Roasted Pepper Risotto

[kwormann]

You would think with my obsession with all things southwest I would LOVE this risotto.....well.....(insert drum roll) I DIDN'T!!! **GASP**

Although I love all the flavors this risotto contains, we didnt love them in a risotto. After my first experience being the Vidalia Onion Feta Risotto, which had such delicate flavors, that is how I feel all risottos should be. This was too heavy, IMHO, for the delicate risotto. We wont make this one again.

Kim

[cchhbb]

thanks for the post. I was going to make this tonight for dinner. I love all the things that go into it so thought this would be perfect. I guess I need to start thinking hard about what will be for dinner tonight.

[Peggy]

cchhbb,

FYI - There have been a lot of positive reviews for this recipe also. I, personally, thought it was fabulous! Very flavorful. You might want to do a search by the recipe title to get some other opinions before you decide...

Peggy

[This message has been edited by Peggy (edited 05-21-2001).]

[BlueMoose]

This was my first risotto, and I loved it! I'll definitely make it again. I think I'm going to try the vidalia onion and feta tonight, and make salmon with it.

[Kristen Lee]

I agree!!! This risotto was an excellent meal in itself. I guess if you were making it as a side dish it would seem a bit much. Plus, I found that if you add a little of hot water to it before you re-heat in the microwave, it's like it just came off the stove. Great for taking to work the next day for lunch.

[KValley]

Kim,

I have made this risotto twice- the first time with sweet brown rice (a short grain, like arborio) and the second time with traditional arborio.

I have to say that I would never make it again with arborio rice. The sweet brown rice was so outstanding and really held up to the heartier flavors and textures of the red pepper, Monterey Jack and spices. The arborio was too...delicate, I guess.

And it was a meal unto itself. Give it a try with the sweet brown rice and see what you think. It really should be the sweet variety as regular brown rice is long...

[This message has been edited by KValley (edited 05-21-2001).]

[HedyL]

i really liked this risotto...and it was the first risotto that my DH ever liked!

[kwormann]

Maybe thats the problem...the arboro rice seems delicate and needs delicate flavors and these flavors are so bold that they make cry out for a heartier rice!

Kim

[adb]

I made this for parents and DH a couple weeks ago and my Dad pronounced it the best risotto he has ever had (but he loves me a lot, so I am sure that made it more special!)I bought some short grain brown rice and will try it next time I make it. You all have got me on the risotto kick too!

[brendat4]

This was my 3rd risotto recipe to try (the other most recent being the one with shrimp from the issue before--can't remember the title of it though). I thought it was great and had it for lunch as leftovers the next couple of days. It really filled me up and I thought it was just as tasty the following days as the day I made it--with the exception of it being stickier of course. But I eat my risotto as a meal in itself rather than a side dish so maybe that makes a difference. I would make it again for sure!

[ewatkins]

I loved it, and found it a great vegetarian main course -pretty hearty. Maybe it wasn't delicate enough for those risotto fans?

[ElinorC]

kwormann,
I actually agree with you on the risotto. We didn't care for it either. The flavors were too strong for a side dish and not strong enough for a main course. http://www.cookinglight.com/bbs/rolleyes.gif Go figure!

[Julia1Pin]

When I made this risotto, my DH and FIL really liked it, but thought it could use some sausage in it to make it great!

I also make risotto as a meal, and maybe if you throw some meat or fish into it, would be better.