The meals that you serve your aging loved one are an integral element of your elder care. These meals offer the nutrition that your parent needs to stay healthy, ward off a variety of medical issues, and keep them living the active, engaged lifestyle that he needs and deserves. Now that spring has come along, your thoughts can turn to lighter, fresher meals. This green risotto has a rich, creamy flavor without being overwhelming, and offers protein, fiber, and vitamins for a dish that is ideal whether you serve it as a side or a complete meal.

• 3 tablespoons of fresh chives, plus extra for serving
• 1/2 of a cup of fresh grated Parmesan plus extra for serving
• 1 and 1/2 tablespoons of olive oil
• 1 and 1/2 tablespoons of unsalted butter
• 1/3 of a cup of mascarpone cheese
• 3 cups of chopped leeks with both the light green and white parts
• 1 cup of chopped fennel
• Kosher salt
• Fresh ground black pepper
• 2 tablespoons of fresh squeezed lemon juice
• 10 ounces of frozen peas
• 1 pound of thin asparagus
• 1 and 1/2 cups of Arborio rice
• 2/3 of a cup dry white wine
• 4 to 5 cups of simmering chicken stock
• A medium saucepan
• A small pot
• A large pot
• Ice water
• A whisk
• A small bowl

• Defrost the frozen peas
• Put the small bowl over low heat and add the chicken stock, allowing it to simmer
• Place the medium saucepan over medium heat and add olive oil and butter
• Once the butter has melted, add the fennel and leeks
• Saute for about 6 minutes, until they are tender
• Add the rice to the leeks and fennel
• Stir for a minute, coating the rice with the butter, oil and vegetables
• Add the white wine
• Reduce the heat to low and allow to simmer
• Stir constantly until most of the wine has been absorbed
• 2 ladles at a time, add the chicken stock in and continue stirring as the stock is absorbed
• Continue doing this until all the chicken stock is in and absorbed which could take about a half an hour
• Cut the asparagus in 1 and 1/2 inch lengths diagonally
• Toss the tough ends
• Boil a large pot of water with salt
• Blanch the asparagus until al dente, about 5 minutes
• Immediately drain and place ice water
• After the risotto has cooked about 15 minutes, drain the asparagus
• Add the peas and asparagus to the risotto
• Add 2 teaspoons of salt, a teaspoon of pepper and lemon zest to the risotto
• Add stock and keep cooking, stirring constantly, until the rice is firm but tender
• In the small bowl, add the mascarpone and whisk in the lemon juice
• When the risotto has finished cooking, turn the heat off and stir in the lemon and mascarpone mix
• Stir in the chives
• Stir in the Parmesan cheese
• Set aside to cool for 3 minutes
• Sprinkle with pepper and salt to taste
• Plate hot and sprinkle more cheese and chives on top
• Serve still hot