Spring Risotto With Ramps And Peas Recipe

Name: Spring Risotto With Ramps And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12-15 ramps, trimmed: bulbs and slender stems sliced, green tops thinly sliced; 3 ounces prosciutto, cut into thin strips; 1/2 red onion, finely chopped; 1 cup arborio rice; 1/2 cup dry white wine; 3-4 cups chicken broth; 1 tablespoon unsalted butter; 1/2 cup parmesan, grated plus extra for passing at the table; freshly ground black pepper and salt to taste; coarse sea salt; 3 tablespoons extra-virgin olive oil; 1/2 cup fresh or frozen peas

Servings: persons

12-15 ramps, trimmed: bulbs and slender stems sliced, green tops thinly sliced
3 ounces prosciutto, cut into thin strips
1/2 red onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
3-4 cups chicken broth
1 tablespoon unsalted butter
1/2 cup parmesan, grated plus extra for passing at the table
freshly ground black pepper and salt to taste
coarse sea salt
3 tablespoons extra-virgin olive oil
1/2 cup fresh or frozen peas

1
["Trim off the root end of the ramps and peel off the outer layer. Soak in a few changes of cold water until the water is clean. Chop off the top green leaves, discarding any that are bruised, and set aside. Finely chop the bulbs and slender stems and set aside.", "Heat the olive oil into a medium heavy pot over moderate heat. Add the chopped white ramps and onion and saute until the onion becomes translucent, about 5 minutes. Add the prosciutto and cook until starts to brown. Add rice and stir until the edges of the rice start to become translucent.", "Add the white wine. Simmer until the liquid is absorbed, 1-3 minutes. Add chicken broth, 1/2 cup at a time, simmering until absorbed before adding the next cup of broth.
2
It is important to stir often. Continue cooking in this manner until the rice is just tender, and the risotto is creamy. After cooking for about 12-15 minutes, add the peas with an addition of chicken broth. When the rice is al dente, and all of the liquid is absorbed, remove from the heat, stir in the green ramp tops, 1/2 cup of Parmesan, and 1 tablespoonful of butter. Season with freshly ground pepper, garnish with coarse sea salt. Serve, passing additional grated cheese separately."]

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 12-15 ramps, trimmed: bulbs and slender stems sliced, green tops thinly sliced, 3 ounces prosciutto, cut into thin strips, 1/2 red onion, finely chopped, 1 cup arborio rice, and more.

Yes, Spring Risotto With Ramps And Peas falls under the Soups & Stews 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.

Spring Risotto With Ramps And Peas

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