Spring

Orzotto with Spring Ramps & Goat Cheese

April 30, 2010
2 Ratings
Author Notes

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
—The Editors

  • Serves 2
Ingredients
  • 24 Ramps
  • 1 quart water
  • 1 tablespoon salt
  • 1/2 pound orzo
  • 3 tablespoons unsalted butter
  • zest of 1/2 lemon
  • black pepper
  • 3 ounces goat cheese - crumbled
In This Recipe
Directions
  1. Bring 1 quart of salted water to a boil.
  2. 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.
  3. 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.
  4. Transfer to serving plates and top with crumbled goat cheese.
Contest Entries

See what other Food52ers are saying.

  • at the farmers market
    at the farmers market
  • Midge
    Midge
  • saenyc
    saenyc
  • mrslarkin
    mrslarkin

    6 Reviews

    Author Comment
    at T. May 7, 2010
    You are so welcome! I'm glad you enjoyed it.
     
    Midge May 7, 2010
    Made this last night with a few variations, including adding the ramp bulbs, sliced and sauteed in a little butter. Very rampy and super tasty. Thanks for a great recipe!
     
    Author Comment
    at T. May 7, 2010
    Oops. I used ramp butter in my original recipe but you can use unsalted butter.
    Here's a link to the ramp butter recipe: http://www.atthefarmersmarket.com/2010/04/ramp-butter.html
     
    saenyc May 7, 2010
    is "ramp butter" a typo in step 3? it sounds good, but I'm assuming it's just "stir in the butter"?
     
    Author Comment
    at T. May 1, 2010
    Thanks! It's really easy to make too.
     
    mrslarkin April 30, 2010
    Yum! This sounds great!