1 1/2 cups dry arborio rice 7-8 cups warm vegetable broth Veggie Box ramps, rinsed and cleaned 1/3 cup of Veggie Box onion, diced 2 T butter 1/2 cup dry white wine 1/3 c grated Parmesan cheese Veggie Box shiitake mushrooms, sliced 2 cups coarsely chopped Veggie Box spinach juice of one lemon and all of its zest salt and pepper to taste Veggie Box parsley to tast

Cut leaves off of ramps, starting at the stem. You
should have two piles, one with leaves, one with stems.
Coarsely chop the stems,then do the same with the
leaves, keeping them separate. In a saucepan, melt the
butter, then add the onion, pinch of salt, and stems of
the ramps. Cook for about 2 minutes, until both are
translucent. Then stir in rice and mushrooms, cooking
for another 2 minutes. Add white wine, bring to a
simmer and stir until absorbed. Add one cup of warm
stock and stir until absorbed. Continue adding stock by
the cup and stir, stir, stir, each time letting it absorb
into the rice. (If you don’t let it all absorb the rice will
get gummy) Cook until rice is al dente, then stir in
spinach and ramp leaves. These will only take about a
minute to cook down. Finish the risotto by mixing in the
lemon juice, lemon zest, and Parmesan. Add salt,
pepper, and chopped parsley by 1/4 teaspoon to taste
until flavors pop!