Spring Green Risotto
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ramps, cleaned
- 2tablespoons olive oil
- 2cups arborio rice
- 2cups dry white wine
- 3cups chicken or vegetable broth or water, warmed
- ½pound spring greens (spinach, dandelion or watercress), roughly chopped
- 6tablespoons unsalted butter
- 1cup grated Parmesan
- 2tablespoons fresh thyme
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
1089 calories; 50 grams fat; 23 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 43 grams protein; 1304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off ramp bulbs. Thinly slice greens, and chop bulbs coarsely. Reserve about 2 tablespoons bulb.
- Step 2
Place a heavy pot over medium-high heat and warm olive oil. Add chopped ramp bulbs and greens. Toss quickly to soften, about 2 minutes. Add rice, and stir for several minutes. Add wine, stir and cook for 2 to 3 minutes.
- Step 3
Begin adding the warmed broth, a cup or so at a time, stirring and cooking for 5 to 15 minutes between additions. When rice has lost its rock-hard center, add spring greens. Stir, and add the reserved ramp bulbs.
- Step 4
When greens have wilted, add butter and half the cheese. Taste. Each grain of rice should have a firm center, and the mixture should be soupy. If necessary, add more water or broth and cook a few minutes, stirring occasionally. Add thyme, season with salt and pepper and serve, garnished with remaining grated cheese.
Private Notes
Comments
I'd recommend making the risotto with just the greens, and braising or sauteeing the ramps separately to lay on top of the risotto. Inside the slow-cooking, it loses a lot of the brightness and sweetness that you want out of ramps.
Great recipe. Had some ramps where the greens were a little past their prime, but supplemented with fresh-cut chives from the garden. Used spinach for the greens. Topped with roasted maitake mushrooms.
This came out really well. The farmers market did not have ramps (sadly) but they did have green garlic so I used that, with spinach for the greens, and my friend and I loved it. I made broth from the greens of the garlic (it looks like green onion) and used that as the broth to cook the risotto which was cool of me I thought. We also used like half the butter and cheese and it was still pretty creamy/cheesy.
Pretty tasty, but I felt that it could have used almost double the greens and I did end up using 4.5 cups of stock overall.