What’s In Season Risotto

by Experience Momentum Nutrition (recipe adapted from Ina Garten)

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  • 1 1/2 T. good olive oil

  • 1 1/2 T. unsalted butter

  • 1 1/2 cup diced onion - try to find a local variety at your farmers’ market

  • 2 cups sliced mushrooms - variety of choice

  • 1 bunch Swiss chard, roughly chopped

  • 1 1/2 cups Arborio rice

  • 2/3 cup dry white wine

  • 4 to 5 cups chicken stock

  • 1 lb. thin asparagus, cut into 1-1 1/2-inch pieces w/ the tough ends removed

  • 10 oz. frozen peas, defrosted

  • 1 T. freshly grated lemon zest (about 2 lemons)

  • Salt & pepper

  • 2 T. fresh lemon juice

  • 1/3 cup mascarpone cheese

  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving



  • Combine olive oil and butter in a medium saucepan and heat over medium heat. Add diced onion and mushrooms and sauté until soft and onions are translucent, about 5-7 minutes. Add swiss chard and sauté until wilted, about 1 minute.

  • Add the rice and stir to coat with rice, oil, and butter.

  • Add the white wine, simmer over low heat, stirring constantly until wine is mostly absorbed.

  • Add chicken stock, 2 ladles at a time, stirring almost constantly. Wait until stock is absorbed before adding more stock. Repeat this process until stock is completely added, about 25 to 30 minutes in total.

  • Meanwhile, blanch asparagus in boiling salted water for 4 to 5 minutes then drain and cool immediately in ice water.

  • 15 minutes into the risotto cooking, drain asparagus and add it to the risotto with the peas, lemon zest, 2 tsp. salt and 1 tsp. pepper. Continue cooking and adding stock until rice is still tender but still firm.

  • Whisk the mascarpone and lemon juice together in a small bowl. When risotto mixture is finished, remove from heat and add the mascarpone and Parmesan cheese.

  • To serve, sprinkle with salt, pepper, and a bit more Parmesan.

RD Tip: Any veggies will work in this dish - hence the name! Make a trip to your local farmers’ market to pick out fun, fresh veggies to try. Pairs great with salmon or a white fish!

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