A foraging friend of mine gave me a bunch of ramps as a gift. So I decided to make a risotto-style dish using orzo. This is super easy to make but the flavors are big. - at the farmers market —at the farmers market
Test Kitchen Notes
This is a seemingly simple recipe but has a deceptively complex result. The orzotto took on the flavor of the ramps -- sweet and mellow, with a mild garlicky flavor. The addition of the goat cheese turned it from what would be a very nice side dish into a rich and lovely meal, and it all came bursting into a full "Rites of Spring" mode with the zest of lemon. I actually did another batch, with a slight variation, adding some crispy proscuitto, which made for quite a savory treat. - saenyc
zest of 1/2 lemon
goat cheese - crumbled
In This Recipe
Bring 1 quart of salted water to a boil.
Meanwhile separate the bulb end of the ramps from the leafy green part. Save the bulbs ends for another use. Roll the leaves and cut them into a chiffonade.
When the water is boiling add the orzo, reduce the heat to medium-low to gently boil for 10 minutes, stirring occasionally until the water is almost all absorbed. Add the ramps and stir until wilted. Stir in the ramp butter. Using a microplane, add the zest of 1/2 a lemon and several grinds of black pepper.
Transfer to serving plates and top with crumbled goat cheese.