Spring Green Risotto

Name: Spring Green Risotto
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound ramps, cleaned; 2 tablespoons olive oil; 2 cups arborio rice; 2 cups dry white wine; 3 cups chicken or vegetable broth or water, warmed; 1/2 pound spring greens (spinach, dandelion or watercress), roughly chopped; 6 tablespoons unsalted butter; 1 cup grated Parmesan; 2 tablespoons fresh thyme; Salt and freshly ground pepper to taste

Recipe from Savoy

Adapted by Molly O'Neill

Total Time: 1 hour
Rating: 4(66)
Comments: Read comments

Featured in: Tramping for Ramps, a Sure Sign of Spring

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

66 user ratings

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Comments

mattnycs7 years ago

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.

Jeff1 month ago

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.

Emily3 years ago

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.

Emma4 years ago

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.

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