The name “clafouti” sounds like a fancy dessert, yet it’s as easy to make as pancake batter. Traditionally it’s made with apples, cherries or apricots when in season. This version with bananas makes it a dessert fit for any time of year.
In this barley risotto, the cream brings smoothness to the dish and the Canadian Parmesan is reminiscent of the authentic flavour of a classic risotto.