I also made the Spinach Artichoke Risotto last night. I was a little nervous because I've never made risotto before, and not really ever ordered it at a restaurant, though I've had a bite or two of others. So I was a little unsure of the texture I was going for. But I think it came out pretty alright, or so said my F&B husband. I followed the recipe almost to a tee, though I substituted chives from the garden for green onions because again I forgot something from the grocery store. I liked the flavors and it wasn't too difficult to get it all together. Not sure if I would add it to the rotation, it's hard to do anything in advance and by 7pm I'm ready for dinner to be mostly made, not just starting it (not that it usually is). I really liked the carrots, and agree with the cookbook that they added some nice color to the plate.