My Dad's (Brown Rice) Risotto - 100 Days of Real Food
The recipe worked great. I had never used quick-cooking rice of any kind before, so I was a little bit leery about using it. It worked really well. The risotto had a great creamy texture and was not too crunchy. I used carrots, corn, and mushrooms in our risotto because it is what I had on hand in the refrigerator.
Unfortunately, I was the only one in the house that enjoyed this dish. Hubby didn't particularly like the flavor, I think it might be because as I stated in the post about the slow cooker stock, he did not like the smell of the stock at all. That meant that I got to eat all the leftovers for the next week. It was great reheated as leftovers too.
Timing: Recipe States: 45 minutes, My Actual Timing: 45 minutes
Servings: Recipe States: 4 servings, Servings For My Family: 5 to 6 servings
Leftovers: The leftovers tasted great for the next week.
Family Ratings:
Me: I really enjoyed the risotto, it was creamy, savory, and a great one pot dinner.
Hubby: He did not like it at all and requested to never see this one again.
Big Man: He ate it, but as little as possible.
Bear: He complained a lot, but ending up eating his whole dinner.
Mr. T: The youngest ended up going to bed early because he couldn't finish his dinner.
Will I repeat: I will not make this one again since no one else will eat it.
What will I change: I don't think I would change anything in the recipe except maybe different vegetables. It just wasn't the right one for my family.
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