Spring Risotto with Ramps, Asparagus and PeasPosted by in Food
I love to pounce on new produce when it appears in the store in the spring. This week my store had ramps. Ramps grow wild and are like a cross between green onions and chives. I always get so excited to bring home something new but then I have to figure out what to make with it! I decided to make a veggie risotto to showcase spring vegetable. It was delicious. The ramps give it a mild garlicky flavor, but with very green overtones. The veggie broth turns the pasta a pretty dark yellow.
- 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
- 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.
- 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.
- 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.
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