Spring Risotto with Ramps, Asparagus and Peas

Posted by Brette in Food

RisottoWithRamps-003I 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.

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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.


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