Browsing all articles tagged with risotto

Start From Scratch on BT Calgary and a recipe for Barley, Lemon and Tomato Risotto

Barley risotto recipe

Alright, not the prettiest picture, but, in my defence, it was early in the morning and I was having a ‘cook off’ on Breakfast Television with my co-instructor Vincci Tsui and some of our participants. The cook off was a ton of fun and my team ended up making a barley risotto with kale, lemon and roasted chicken. It may not look like much, but it was unanimous with the group (and the TV host) that is tasted great.

Start From Scratch BT CalgaryAgain, not the best capture, but click on the image (or here!) to watch the compilation of clips from our morning on BT Calgary. It was fun cooking in our Calgary Co-op kitchen, but I also got to mention an exciting event that is happening on Friday, May 29th that we’re partnering up with The Calgary Farmers’ Market for. Going to be a good one! Watch the video for some details about it! Risotto recipe below!

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Butternut Squash and Pancetta Risotto

Squash and Pancetta Risotto

I have a confession: I’ve been using the lamest blender in my kitchen for over seven years. Alright, so perhaps it wasn’t so ‘lame’ when I moved here from Saskatoon in the summer of 2006 (likely a hand-me-down from my parents, I can’t quite remember), but the old gal has definitely seen better days. The handle is starting to crack off, I lost little plastic piece that goes in the centre of the lid about a year ago and have been using a cup to cover the hole while blending. Seriously, this is starting to sound a little ghetto…

Well, as luck would have it, a brand new blender showed up at my doorstep last week. I’m not really sure if KitchenAid Canada could sense my need for a replacement, but, regardless, they’ve provided me with the slick, new 5-Speed Diamond Blender. It’s shiny, it’s new and it’s red. Three of my favourite things.

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Prawn, Kale and Barley Risotto

Prawn and Kale Risotto

Risotto is my go-to dinner on a fairly regular basis. It’s the kind of dish that you can make for 2, or 4, or even 8 people (pan size permitting) without a lot of stress. I’m also kind of a strange guy and like to eat cold food as midnight snacks and I think risotto is particularly tasty fresh out of the fridge in the middle of the night. Hey, don’t knock it until you try it…

This dinner definitely falls under the category of ‘Hm, what can I make with these leftover ingredients in my fridge’. Since my love for kale seems to be undying this year, I happily tossed some into this dinner as well. Barley is a great substitute for arborio rice when it comes to risotto. Especially if risotto intimidates you, I find barley to be  way more forgiving. This was the first time I had ever tried to put mascarpone cheese into the rice dish as well. It added a rich, creaminess that was pretty fantastic. 

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Roasted Cauliflower and Kale Risotto

What you’ll need…

2 cups cauliflower florets (loosely chopped)

1 red potato (1/2″ cubed)

5 cups vegetable broth

2 TBSP tomato paste

2 TSP chili powder

2 cloves garlic (minced)

1 yellow onion (thinly sliced)

1 1/2 cups arborio rice

3 white mushrooms (finely chopped)

1 jalapeño (seeds removed, finely chopped)

2 cups kale (loosely chopped)

salt and pepper

olive oil

Well, it’s 2013 now. If you’re anything like me and have gained a couple (or more than a couple) pounds from excessive consumption of last month’s festive food and drink, it’s time to dial it back. I always love making risotto because it is, essentially, a blank slate. You start with some rice and hot broth and add whatever flavours you fancy. I kept things healthy with this version, using some hearty vegetables, making for a filling, and surprisingly filling, vegan dish.

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Boozy Leek and Mushroom Risotto with Candied Radishes and Walnuts

What you’ll need…

5 cups chicken broth

1 cup cream

2 TSP yellow curry powder

1 TSP cayenne pepper

1 slice pancetta (1/4″ thick, finely cubed)

2/3 cup oyster mushrooms (loosely chopped)

1 TBSP unsalted butter

1 yellow onion (finely chopped)

2 garlic cloves (minced)

1 leek (halved, thinly sliced)

1 cup Steam Whistle Pilsner

2 cups arborio rice

1 lemon (zested and juiced)

1 1/2 cups radishes (trimmed, halved)

1/3 cup cane sugar

1/3 cup water

2/3 cup walnut halves

salt and pepper

olive oil

Risotto is one of those never-fail comfort foods. It’s not nearly as finicky as most people think and a little bit of arborio rice can go a long way when it comes time to feed a group of people. On top of all of that, risotto has a reputation for being quite ‘fancy’. So, the next time you’re having friends over for dinner, you can whip up a filling meal for everyone in one big pan. How rad is that? Pretty damn rad, I say! Also, a little beer in your risotto never hurt anyone, right?

Now, make this for dinner tonight!

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Lemon Rosemary Risotto with Honey Roasted Fiddleheads and Spot Prawns

What you’ll need…


4 cups chicken stock

2 cups cream

2 shallots (finely chopped)

1 clove garlic (minced)

1/4 cup chardonnay

2 cups arborio rice

1 lemon (zested and juiced)

1/4 cup fresh rosemary (loosely chopped)

6 spot prawns

salt and pepper

olive oil

Honey Roasted Fiddleheads:

1 1/2 cups fiddleheads (soaked, blanched and cooled)

1 cup zucchini (halved, 1/2″ sliced)

2 TBSP honey

1 TBSP lemon juice

1 TSP cayenne pepper

salt and pepper

olive oil

Ok, so I realize this may be kind of a lame move, using two ingredients that have very short seasons (fiddleheads and spot prawns), but I spent a good part of last week in Vancouver and just had to pop by the Granville Island Market! How was I supposed to resist fresh spot prawns (caught that morning!) and fiddleheads? Feel free to substitute with a different seafood (scallops would be great) and maybe some fresh green beans if you can’t locate these seasonal guys.

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