Risotto With Asparagus And Ramps Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add the ramps and cook until softened, about 2 minutes.
• STEP 2.Add the Arborio rice to the saucepan and stir to coat the rice in the oil. Cook for 1 minute, stirring constantly.
• STEP 3.Pour in the white wine and cook until it has been absorbed by the rice, stirring occasionally.
• STEP 4.Add the vegetable broth to the saucepan, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
• STEP 5.Continue adding the vegetable broth and stirring until the rice is tender and creamy, about 20-25 minutes.
• STEP 6.Meanwhile, blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Cut the asparagus into bite-sized pieces.
• STEP 7.Once the risotto is cooked, stir in the asparagus and season with salt and pepper to taste.
• STEP 8.Serve the risotto with asparagus and ramps hot, garnished with grated Parmesan cheese if desired.

Cooking Tips

• Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
• Use fresh asparagus and ramps for the best flavor.
• You can add a squeeze of lemon juice to the risotto for a hint of acidity.
• Garnish the risotto with fresh herbs like parsley or chives for added freshness.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the risotto, add a splash of vegetable broth or water to a saucepan and heat over medium heat until warmed through.
• Serve the risotto as a main course with a side salad, or as a side dish alongside grilled chicken or fish.