Description
Creamy risotto gets a spring makeover with tender asparagus and the unique bite of ramps. A perfect light yet satisfying weeknight meal.
Ingredients
Units
Scale
- 2 tbsp unsalted butter
- 12 stalks asparagus (peeled and cut into 1 inch pieces)
- Kosher salt and freshly ground pepper
- 1 tbsp (15 ml) extra virgin olive oil
- 4 cups (946 ml) low salt chicken or vegetable broth
- 1 small bunch of ramps - about 12 or so (cleaned and roots trimmed, stalks chopped and leaves sliced, separated)
- 1 1/2 cups (355 ml) risotto rice (such as vialone nano, arborio or carnaroli)
- 1 cup (237 ml) dry white wine
- 1/2 cup (118 ml) grated Parmigiano-Reggiano
- zest of one lemon
Instructions
- In a large sauté pan, heat the butter until foaming, then add the asparagus and sauté until softened, about 3-4 minutes, depending on thickness. Season with salt and pepper. Remove from pan and set aside.
- Bring the broth to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer.
- Add the olive oil to the large sauté pan, and place over medium heat. Add a handful of the chopped ramp stalks, and cook slowly, stirring frequently until softened, 1 to 2 minutes. Keep the remainder of the leaves for another use.
- Add the risotto rice to the pan. Cook, stirring constantly to coat the rice with the oil, about 3 minutes.
- Pour in the wine and cook, stirring constantly, until it’s mostly absorbed, about 4 minutes.
- Ladle in 1/2 cups of the broth, and stir. Adjust the heat to maintain a gentle simmer, and stir occasionally. When very little of the liquid remains, and the rice is dry enough that your stirring spoon leaves a trail showing the bottom of the pot, add in another 1/2 cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1/2 cup increments, stirring, until the rice is nearly al dente; this is usually 12 to 16 minutes after the first addition of liquid.
- Stir in the ramp leaves and reserved asparagus. Add a bit more broth, and cook until al dente; do not overcook, and don’t feel you need to use all the stock. Add the lemon zest, cheese, and season with salt and pepper. Serve immediately.
Notes
- For richer flavor, toast the rice in the olive oil for a few minutes before adding the wine.
- If ramps are unavailable, substitute with leeks or scallions, using both white and green parts.
- Leftover risotto can be stored in the refrigerator for up to 2 days; it may thicken slightly upon reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 40