About this blog

Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

Connect with me

je mange la ville on instagram je mange la ville on twitter je mange la ville on facebook

Categories

Corned Beef and Cabbage Risotto for St. Patrick's Day

Corned Beef and Cabbage Risotto for St. Patrick's Day

As promised, here’s another St. Patrick’s Day recipe (although it’s about a day later than I was hoping to post it). Luckily, there’s still plenty of time to plan on making a risotto like this for Friday’s (or Saturday’s, Sunday’s) dinner. If you are really smart, you will get a little extra corned beef and make yourself a sandwich at a later date — I was not smart. Learn from my mistake.

This is the second time I’ve used cabbage in risotto and I think it works . . . → Read More: Corned Beef and Cabbage Risotto for St. Patrick's Day

Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Update: Voting will start on February 14th and run through February 28th. You can vote for me here at Lamb Lover’s Month!

Recently, I was asked to participate in the American Lamb Board’s Dinner for Two Recipe & Photo Contest, which is a absolute treat because I really do love lamb. Even more awesome, is that they sent me some lamb to use in developing a recipe for this contest. Seriously like Christmas. Delicious, lamb-filled Christmas. Or, Valentine’s Day, actually, since the theme of . . . → Read More: Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes

Farrotto with Sausage, Sun-Dried Tomatoes and Saffron

Farrotto

It’s Farro! Farro is a type of wheat (grown mostly in Italy), that is like a spelt, but should be soaked before cooking. After cooking, it retains a nice, chewy texture. You can do a lot of fun things with it like make salads, add it to soups and use it for risotto — farrotto! This is made pretty much exactly like a risotto, you just have to soak the farro first.

The original recipe stirred in some butter at the end, but I used goat cheese. Because, why use butter when you can use . . . → Read More: Farrotto with Sausage, Sun-Dried Tomatoes and Saffron

Millet Risotto with Butternut Squash, Goat Cheese & Leeks

Millet Risotto

So, hey, here’s something fun to do with millet! It’s kind of like risotto (except, not really), but it is creamy and delicious. And, you don’t have to stir it continuously like real risotto. Just simmer under a cracked lid, stirring every so often.

I was actually surprised at how good this was. I think jwa was too. You know, I think he’s kind of humoring me with all the new, out-of-the-ordinary grains and stuff, but this one he really liked. He seemed pleasantly surprised by that.

Sorry, I don’t have a . . . → Read More: Millet Risotto with Butternut Squash, Goat Cheese & Leeks

Risotto All'Arancia Con Carote (or Orange Carrot Risotto)

Orange Carrot Risotto

This was sort of a happy accident in that I had no idea what to make for dinner and then I absentmindedly pulled a magazine from my desk drawer and came across this recipe. After doing a mental inventory of the fridge and cabinet I discovered that yes, I had all the stuff at home and yes, this is what I would be making for dinner. Happy! Accidental? Hmm, well, maybe not.

Anyway, this was very good! Creamy and orangey and cheesey. With healthy carrots on top.

And yeah, you can have . . . → Read More: Risotto All'Arancia Con Carote (or Orange Carrot Risotto)