Spring Risotto Of Asparagus, Peas & Ramps Recipe

Name: Spring Risotto Of Asparagus, Peas & Ramps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion, finely chopped; 1/4 cup extra virgin olive oil; 1 garlic clove, minced; 2 cups arborio rice; 1/3 cup white wine; 6 cups broth (vegetable or chicken broth); 1/4 cup parmigiano reggiano, grated; 1 bunch ramps, cleaned, cut into 1/4-inch pieces, leaving green tops intact; 1 bunch green asparagus, trimmed, peeled, cut into 1-inch pieces; 1/4 cup peas; Salt and pepper to taste; Fresh parmigiano reggiano to garnish

Servings: persons

1 yellow onion, finely chopped
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups arborio rice
1/3 cup white wine
6 cups broth (vegetable or chicken broth)
1/4 cup parmigiano reggiano, grated
1 bunch ramps, cleaned, cut into 1/4-inch pieces, leaving green tops intact
1 bunch green asparagus, trimmed, peeled, cut into 1-inch pieces
1/4 cup peas
Salt and pepper to taste
Fresh parmigiano reggiano to garnish

1
Heat the broth over low heat.
2
Over medium heat, saute the finely chopped onion in olive oil, until translucent. Add the garlic. Continue stirring for another minute. Add the rice, stirring until the grains become translucent. Add the white wine.
3
Once the wine is absorbed, add a cup of the warm broth, continually stirring. As the rice absorbs the broth, continue adding a cup of broth at a time, constantly stirring until the rice is al dente (approximately 30 minutes).
4
Incorporate the 1/4 of parmigiano reggiano, ramps, asparagus, peas, and salt and pepper to taste. Stir for 1 to 2 minutes until the green tops of the ramps are wilted, and the asparagus and the peas are cooked, yet still crisp.
5
Transfer to individual bowls or one large serving dish. Garnish with shavings of fresh parmigiano reggiano. Serve immediately.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 yellow onion, finely chopped, 1/4 cup extra virgin olive oil, 1 garlic clove, minced, 2 cups arborio rice, and more.

Yes, Spring Risotto Of Asparagus, Peas & Ramps falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Risotto Of Asparagus, Peas & Ramps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions