• 3 Cups par cooked oat or barley groats. Cook the groats in a flavourful stock (mushroom stock is great) for 10-15 minutes, until they are edible but a little chewier than you may want. Drain them from the water and set aside to cool. Lay them on a flat sheet for cooling. 

  • 1 Cup mushrooms (of your choice)

  • 1 Cup fiddleheads 

  • 1/4 Cup italian flat leaf parsley, fine chopped

  • 1/4 Cup basil fine chopped

  • 1/8 Cup hyssop or mint fine chopped

  • 1/8 Cup or more fine chopped carrot greens (if you have them on hand) from Nutrient Dense Farms

  • 1/2 Cup Blue Heron herb and garlic cheese (or other soft cheese that you have)

  • 1/2 Cup  or more, add to taste pino gris (Rocky Point winery Pinot Gris was used in this)

  • Salt and pepper to taste

  • Oil for sauteeing, preferably grapeseed


  • Par cook the oat or barley groats (see above)

  • Boil some water in a small pot, add the fiddleheads, blanch in the boiling water for 90 seconds. remove from heat, and set aside to cool

  • Heat a small amount of oil in a thick cast sautee pan, and add the chopped mushrooms. Sprinkle a little salt over them, and sautee until they begin to soften. Remove from heat and allow to cool. 

  • In a thick cast pan, heat some grapeseed oil (no more than 2 tbsp), then add the groats, stir until they are coated, then add some of the white wine, and cook for a couple of minutes. Reduce heat to medium heat.

  • Add the herbs, mushrooms, and cook for several more minutes, adding white wine, salt and pepper as you go, being sure to taste. 

  • Add the herb and garlic cheese, and reduce the heat to low-medium heat, and allow the cheese to melt into the groat mixture. Add white wine, or a some stock if you have on hand, and stir until it is well combined with the groat cheese mixture into a creamy sauce. 

  • The risotto is ready when the groats are chewy, but feel a little 'poppy' in the mouth. Groats will not feel as soft as arborio rice (the rice that is traditionally used in risotto), so don't expect it to feel the same.