Food Creation: Lemon Basil Seafood Risotto

For people that know me, I’m pretty lazy when it comes to cooking. Normally I just either make a salad or stirfry a bunch of stuff I have left in the fridge. But there will be those times when I’m feeling more inspired (thank you, Pinterest) so I’ll actually try to make something new and different.

With so much free time on my hand this past long weekend, I decided to take a stab at my own version of Lemon Basil Seafood Risotto. It’s not as intimidating as it sounds – it’s quite straightforward. I did learn that it takes a lot of patience to cook the rice part.

Let’s get started!

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Ingredients (2-3 servings)

  • 1 tablespoon of coconut oil (feel free to use other types of oil / butter)
  • 2 pounds of shrimp
  • 1 pound of scallop
  • Handful of mushrooms
  • 1/2 of onion, finely diced
  • 3 cloves of garlic, minced
  • 1 cup of Arborio rice (should be able to find at your local grocery store)
  • 1/2 cup of dry white wine
  • 3 cups of vegetable broth
  • 1/2 of whole lemon
  • Pinch of salt
  • 1/2 teaspoon black pepper
  • Handful of basil leaves
  • Parmesan cheese, grated for sprinkling


1) Heat the pan over medium-high heat with your oil / butter. Attempting to be a bit healthier, I used my non-stick coconut oil spray.

2) Throw in the shrimps and scallops. Cook about 3 minutes until they turn opaque. Try not to overcook it, since you’ll be throwing it back in the pan later. Remove and set it aside.

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Um…sorry for the blurry photo…I’m still trying to get a hang of my new phone camera.

3) Continue with your pan (do not wash it) and add the onion and garlic. Stir and cook it for 3 minutes at medium-high. Then, reduce it to medium-low.

4) Add the dry Arborio rice to the pan and stir it around for a couple of minutes. Careful not to burn it!

5) Pour in the white wine. Stir gently, while letting the rice absorb the liquid.

6) After the wine is absorbed, begin adding the broth 1/4 to 1/2 cup each time, allowing the rice to absorb the liquid each time. 

7) Stir stir stir, while checking your FB and Instagram feeds. Feel free to put the lid on to speed up the process. Make sure to check over the rice and not let it dry out and burn. This was the longest step for me – you’re pretty much adding broth, letting it absorb, then adding more broth.

8) Along the way,  throw in the chopped mushrooms. Add salt, pepper and squeeze in some lemon juice.

9) Once you finished adding 3 cups of the broth, you’ll start to see the risotto becoming more creamy (woot this is a good sign!) Taste the rice. It should be slightly chewy. If the rice seems too hard and undercooked, add more broth and keep stirring (your arms are going to be so toned after this).

10) Chop up the cooked shrimp and scallops. Stir in the fresh basil leaves and fold everything together!

11) Sprinkle on some grated Parmesanan and voila – YOU ARE DONE!

Guys, feel free to get more creative and add other seafood. Maybe add some veggies in to get your daily green intake. If I can make this, you can too! 🙂 Good luck and have fun!


Discovering the beauty of the Scarborough Bluffs

Summer is coming to an end, so I try to escape the house when I can, given it’s not rainy. For our #sundayfunday, we decided to check out a “geological wonder” known as the Scarborough Bluffs. It’s a geological feature resulting from the accumulation of sedimentary deposits over 12,000 years ago. Stretching 15 km along the Lake Ontario shore, they were formed by natural processes of wind and water erosion. Geology lesson of the day? Check. You’re welcome.

One thing to keep in mind for those that plan to visit the Bluffs is to try going earlier in the day. Summer weekends are a busy time of the year, so it was no surprise finding out that both parking lots were completely full upon arrival. We had to resort to neighbourhood street parking and walking along Brimley Rd South to get to Bluffers Park (about 15 mins walk).

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The Park is located right at the shore line and features a sandy beach, picnic and bbq areas, marinas for boaters, and plenty of scenic lookouts (we saw swans!) The weather was perfect today for suntanning and enjoying the light breeze from the Lake.

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This shot I took captures the 20-story Bluffs, which surrounds the popular beach. The white cliffs are much higher in person than the photo.

We ended our evening with a watermelon picnic party (who doesn’t want that?) Yes, we actually brought our own knife and cutting board to the Park. No one got hurt.

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If you’re looking to get out of the City for the day, I highly recommend making your way to the Scarborough Bluffs. It’s a only a short drive from the city streets and a nice way to spend some relaxing time outdoors with nature.

Greek Yogurt Fruit Parfait

Back in university, I used to always skip breakfast to get more sleep before rushing to my morning classes. I didn’t realize how important a good breakfast was. It not only fuels you up, but it also gets you mentally and physically ready for the day.

I don’t know about you, but fried eggs and oatmeal bowls can get boring real quick. So I try to push myself in trying something new on some mornings. Here’s my Greek Yogurt Fruit Parfait breakfast creation of the day:

  • 0 % plain greek yogurt
  • Granola mix from Hippie Foods (you can find this brand at Whole Foods)
  • Fresh fruits (you can use what you want – I decided to go with banana, pear and peach)
  • Hemp seeds
  • Chia seeds
  • Roasted unsalted almonds

Voila! So yummy and creamy. Felt like I was eating a dessert for breakfast. Making your own greek yogurt fruit parfait is so easy and much healthier than what you can get outside.

Have fun experimenting! Let me know what you put in your yogurt parfait.