Make Ahead

spring risotto of asparagus, peas & ramps

by:
May  6, 2011
4.7
3 Ratings
spring risotto of asparagus, peas & ramps
  • Serves 4
Author Notes

I learned how to make a proper risotto while in Florence the summer after my junior year of high school at Apicius Culinary Institute. Ever since that summer, I have made many a risotto using the tips that were passed along to me and the other students, the most important being: stir, stir, stir. Attend to your risotto and you will achieve a perfectly creamy consistency. While at the Union Square Greenmarket one recent weekend, I picked up asparagus and ramps and decided upon making a spring risotto. It was truly spring in a bowl. And, the ramps were an even better addition than I might have imagined. Enjoy! —gourmettenyc

What You'll Need
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
Directions
  1. Heat the broth over low heat.
  2. Over medium heat, sauté 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.
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gourmettenyc
I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.

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12 Reviews

Adrienne
Adrienne April 23, 2017
Phenomenal recipe. Hope to make it again before ramps disappear from the Green Market!
 
Ting X.
Ting X. April 11, 2016
Just made this. Arm nearly fell off from the stirring but well worth it.
 
Pragg
Pragg April 30, 2012
I make a similar recipe but add a little saffron
 
Pragg
Pragg April 30, 2012
I make a similar recipe but add a little saffron
 
rharrison
rharrison May 23, 2011
wonderful recipe, I made it this weekend with spring onions, shallots, and asparagus (my grocery didn't have ramps or fresh peas). it was delicious, just right. thank you!
 
gourmettenyc
gourmettenyc May 23, 2011
Thank you! I am glad to hear that you enjoyed it.
 
EmilyCooksNYC
EmilyCooksNYC May 21, 2011
This is absolutely wonderful! I have been following gourmettenyc for a while now and she never disappoints! I cant wait to try this with other vegetables as well. Maybe artichokes?
 
gourmettenyc
gourmettenyc May 24, 2011
Thank you! And, yes, I think artichokes sounds like a scrumptious idea. Yum.
 
gourmettenyc
gourmettenyc May 10, 2011
Thank you!
 
Happyolks
Happyolks May 7, 2011
I love the story of this recipe! I have been pondering a risotto with fava beans, and this looks like a perfect base. Thank you!
 
gourmettenyc
gourmettenyc May 10, 2011
Thank you! Yes, I think fava beans would be delicious with this risotto.
 
Midge
Midge May 7, 2011
gorgeous!!