Spring Ramp and Pea Risotto

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5 from 1 vote

Spring Ramp and Pea Risotto

Studded with green flecks, creamy and fresh, this is the perfect risotto to celebrate the arrival of spring.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Italian

Servings: People

Author: Katie Workman

Ingredients

1 tablespoon butter
1 tablespoon olive oil
20 ramps (about 1/2 pound, trimmed and sliced, white and green parts)
6 to 7 cups chicken or vegetable broth (or more as needed)
1 cup arborio or carnaroli rice
½ cup dry white wine
1 cup fresh or frozen peas
1 tablespoon butter
3 tablespoons freshly grated Parmesan (plus more to serve if desired)

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Instructions

Heat the butter and olive oil in a large heavy stockpot or Dutch oven over medium heat. Sauté the ramps for about 6 minutes until they are quite wilted.
Meanwhile, heat the broth over medium-high heat in a separate pot until barely simmering. Lower the heat to maintain a gentle simmer.
Add the rice to the pot and stir until the rice is glistening and starting to become a bit translucent and is well coated with the ramps and oil. Add the white wine to the pot, and stir until it is almost evaporated. Add a big ladleful of broth to the pot and stirring frequently, wait for it to be almost completely absorbed by the rice. Repeat, adding smaller amounts as the rice starts to become tender, but making sure that the rice is always a bit soupy and that the liquid never completely evaporated. You do not want it to be dry or clumpy. And if you think you will need more liquid as the amount of broth diminishes — since it's always a bit of a mystery how much liquid short-grain rice will absorb — just add some more broth or water to the pot.
After about 18 minutes, the rice should be fairly tender, and the mixture should be creamy, with the starch that has released from the rice binding the mixture together. Stir in the peas and stir for another 2 minutes until the peas are cooked. Add another small amount of broth, and the butter and stir until the butter is melted. Stir in the 3 tablespoons Parmesan.
Serve right way, in shallow bowls, with additional Parm on the side if desired.

Notes

Risotto is best eaten right away, while is fresh and hot. Store leftover ramp and pea risotto in an airtight container in the fridge for about 5 days. Heat it up on the stovetop or in the microwave over low heat, stirring frequently until heated through.

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