Try Jennifer’s decadent take on an Italian favorite, raising risotto to another level with key ingredients like rosemary and mascarpone.

Source: G’s Apple Dreams

Goes great with

Organic Bean and Cheese Frozen Burrito

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Organic Roasted Eggplant & Quinoa Burrito

Frozen Red Wine Braised Beef and Polenta Meal

Red Wine Braised Beef & Polenta


  • 1 cup risotto
  • 1 tablespoon olive oil
  • ¼ cup chopped shallots
  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 4 cups low sodium chicken or veggie stock, warm
  • 2 tablespoons mascarpone cheese
  • Pinch of kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1 teaspoon chopped rosemary
  • 1/4 cup frozen sweet peas


  1. Add olive oil to a large pot over medium heat.
  2. Sautee the shallots and garlic until translucent.
  3. Add the risotto and cook for 1-2 minutes, stirring occasionally so it does not brown.
  4. Add chopped rosemary.
  5. Add a cup of chicken stock and stir until liquid starts to absorb.
  6. Continue stirring, adding chicken stock (1/2 cup at a time) until rice is ¾ done (a bit over al dente). Reduce heat to low, add the mascarpone cheese and butter and stir until combined.
  7. Last, add the peas and combine until they’re warm right through. Remove from heat.
    Divide risotto between four plates, garnish with fresh rosemary and serve immediately.

*Serves 4

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