Spring Rosemary Mascarpone Risotto
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 & Cheese Burrito
Organic Roasted Eggplant & Quinoa Burrito
Red Wine Braised Beef & Polenta
Ingredients
- 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
Instructions
- Add olive oil to a large pot over medium heat.
- Sautee the shallots and garlic until translucent.
- Add the risotto and cook for 1-2 minutes, stirring occasionally so it does not brown.
- Add chopped rosemary.
- Add a cup of chicken stock and stir until liquid starts to absorb.
- 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.
- 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