This is just heavenly! I had to make some adjustments based on what I had on hand - first off, I was very disappointed to find I had no white wine, so ended up using all stock, half vegetable and half chicken. I also used the fresh herbs I had on hand - rosemary, basil, chives and sweet marjoram - and even though I bought fresh mint, I decided not to use it in this. I added half the stock in the beginning, and half after that had been absorbed. Finally, used the last of my really good parmesan and was pretty generous with it - maybe a good 1/2 cup or so. This was the perfect combination of "homemade with love" and "restaurant quality". Wonderful recipe for the novice risotto maker like me! Thank you!

Amazing flavor. I followed the recipe exactly.

Good risotto, but suggest a change: rosemary is a very strong herb and can overpower, so reduce it by half and put it all in early so it can meld into the dish. Very easy to make. Guests raved and wanted the recipe. Thanks Andrew!

This is absolutely amazing! This is the first risotto I have made. I have tried to stay clear of them because they seem difficult to make. This recipe is so easy! I make this at least once a month as a side dish. This recipe makes a lot for two people so I always take the leftovers for lunch the next day. The herb and lemon flavor combo is heavenly.

easily made vegetarian, this was a delightful risotto recipe. i especially loved the cooked herbs vs. the fresh ones. i was wary of the cooking instructions though, and made it the traditional way, adding the liquid a little at a time while stirring frequently.

STRONG FLAVOR!! It tastes great, but watch out because it may shock your tounge with the deep herb flavors.

This is good. With Risotto you always need more liquid than you think. Sadly, my husband and son did not like the lemon taste. Its quite citrusy...but I liked it.

wow. a lotta prep work but well worth it

Omigosh, this was so good! Such a fresh herby flavor - - a welcomed change of pace for a starchy side dish. This was the first time I've made risotto. It was kind of a pain to gather all the ingredients and prepare, but very much worth the effort! The only thing I didn't have was the white wine, so I just added 1/2 cup more chix broth. I'm making this for company next week. Thanks for a great recipe, Lesley.

good, but just so you all are clear chicken broth is not vegetarian!

Wow this was an amazing dish. Everyone at my party raved about it! I didn't change one thing about the recipe because its perfect the way it is. AMAZING!

Delicious and different. Turned a common, Italian dish into something Middle Eastern.

As a vegetarian, I changed the stock to vegetable stock as, contrary to the info provided at the top of the recipe, this would not work as a vegetarian dish with the chicken stock content. It worked out well as a result.

If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto was AMAZING. The fennel bulb makes all of the difference... don't skip it or substitute!

I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of herbs like the combination of mint, rosemary and lemon zest! Really good... the only thing I would do differently is either make it like this and use it as a side dish or add some garlic infused chicken for some protein. My hubby missed some "meat"! I will certainly make this again. It was very easy! Thanks, Lesley!

This recipe was incredibly tasty. Normally I don't like a lot of "herby" recipes, but this one was very very good. I made it for friends, and we all thoroughly enjoyed it. Thanks!