Spring Risotto with Ramps, Asparagus and Peas
Serves: 4
  • ½ onion, chopped
  • 2 tbsp olive oil
  • 1 cup risotto
  • ½ cup white wine
  • 1 box vegetable broth
  • salt and pepper to taste
  • 1 bunch ramps, roughly chopped
  • ½ bunch asparagus, cut into 1 inch pieces
  • ½ peas (frozen)
  • Parmesan cheese to taste
  1. Heat the oil in a large pot over medium heat and add the onion and risotto. Stir until the risotto is coated in oil and is hot.
  2. Stir in the wine and wait for it abosrb. Then begin gradually adding the vegetable broth, half a cup at a time, stirring off and on, adding more when the last amount is absorbed. Use only as much broth as you need (possibly only ¾ of the box) to make the rice just tender.
  3. Once the risotto is tender, stir in the ramps and asparagus, cooking until the asparagus is tender. Stir in the peas and then add cheese to your taste.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/spring-risotto-with-ramps-asparagus-and-peas/