Butternut Squash, Chicken and Mushroom Risotto

Chicken Mushroom Risotto

Fall flavors! We love them all…. And we really love them all when they come together in an easy risotto. Our butternut squash harvest was smaller than usual this year, and we didn’t get any really big ones, like we have in other years. Still, each squash will give us 6 good servings (3 meals) … Continue reading…

Sausage, Mushroom, & Red Wine Risotto; mornings

Sausage & Mushroom Risotto

We’ve used the last of the charcoal and all 3 (or is it 4) grills are cleaned up and put away for the winter. The slow cookers have been dusted and the raclette maker scrubbed clean. We’re ready. In confirmation of those efforts it has been cold and rainy all day. We’ll still have lots … Continue reading…

Smoked Salmon & Artichoke Heart Risotto; nature

Smoked Salmon Risotto

Our most recent lock-down was lifted this week, although the 7pm curfew remains for another 2 weeks. When the pandemic first started I got into the habit of stocking and cooking from my pantry. I’m used to it now, and rather like not having to go out to do the shopping as often. Plus it’s … Continue reading…

Lamb and Artichoke Bottom Risotto; being rude

Lamb & Artichoke Risotto

There are only 3 frozen vegetables that I buy: spinach, peas, and artichoke bottoms. Most people are familiar with the first 2 but not everyone knows the third. Like peas, artichokes are very seasonal (at least they are here). Also, like peas, stripping them down to the part you want to eat can be a … Continue reading…

Chicken, Parsley, & Butternut Squash Risotto; a 2020 day

Chicken & Squash Risotto

I still have parsley growing. It’s a biennial and even though it’s almost impossible to pull out in the spring after it seeds, I let it grow anyway. It’s nice to have some fresh green in the winter and summer is a long way off. In the immortal words of Douglas Adams, author of “Hitchhiker’s … Continue reading…

Mushroom Risotto; flour

Risotto with Mushrooms

Normally I would make this with wild or field mushrooms, but, since I’m not going to the markets at the moment (pandemic) I used brown cremini mushrooms. Also, because you can’t tell be looking, I used a yellow tomato because that was the last ripe tomato from my garden. I peeled it first – a … Continue reading…