Spring Risotto with Ramps, Asparagus, and Mushrooms by
Ingredients
2 Tbs. unsalted butter
1 cup trimmed and roughly chopped Veggie Box ramps
2 cups Veggie Box asparagus pieces (1 inch)
7 cups vegetable broth
1/4 cup extra-virgin olive oil
2 cups chopped onion
1 tsp. kosher salt
2 cups short-grain risotto rice, such as arborio or carnaroli
1 cup dry white wine
1 cup of sliced mushrooms
1/2 cup grated Parmigiano-Reggiano
2 to 3 Tbs. chopped fresh flat-leaf parsley
Instructions
In a medium sauté pan, heat the butter until foaming,
then add the muhsrooms and sauté for about three to
four minutes. Then add the ramps and sauté until
softened, about 2 minutes. Add the asparagus and
sauté another 1 to 2 minutes. Set aside. Bring the
broth almost to a boil in a large pot. Reduce the heat to
very low; the broth should stay hot but not simmer.
Heat the olive oil over medium heat in a heavy 3- to 4-
quart straight-sided sauté pan at least 10 inches wide
or in a similar-sized Dutch oven. Add the onion and 1/2
tsp. salt, and cook slowly, stirring frequently with a
wooden spoon until softened, 8 to 10 minutes. Add 1/2
cup water, lower the heat to medium low, and continue
cooking until the water is completely gone and the
onion is soft and glistening but not browned, another 5
to 10 minutes.Add the rice to the pan and raise the
heat to medium. Cook, stirring constantly, to coat the
rice with the oil, about 3 minutes. Toasted rice should
still be white and glistening, but you should hear a
clicking sound when you stir it.Pour in the wine and
cook, stirring constantly, until it’s mostly absorbed, 2
to 3 minutes. Ladle in 1-1/2 to 2 cups broth to barely
cover the rice and stir constantly. Add another 1/2
tsp. salt, adjust the heat to maintain a gentle simmer,
and keep stirring. When all the liquid has been
absorbed and the rice is dry enough that your stirring
spoon leaves a trail showing the bottom of the pot,
ladle in another cup of broth, again stirring until it’s all
absorbed. Continue adding broth in 1-cup increments,
always stirring, until the rice is nearly but not fully al
dente; this is usually 12 to 16 minutes after the first
addition of liquid.When the risotto is a few minutes
away from al dente, stir in the sautéed ramps
asparagus, and mushrooms. After you’ve added 5 cups
of liquid, taste the rice to determine if it’s al dente and
pleasantly creamy. If it is, remove it immediately from
the heat. Otherwise, let it cook a little longer,
incorporating more broth. Gently stir in the cheese and
parsley and serve immediately.
then add the muhsrooms and sauté for about three to
four minutes. Then add the ramps and sauté until
softened, about 2 minutes. Add the asparagus and
sauté another 1 to 2 minutes. Set aside. Bring the
broth almost to a boil in a large pot. Reduce the heat to
very low; the broth should stay hot but not simmer.
Heat the olive oil over medium heat in a heavy 3- to 4-
quart straight-sided sauté pan at least 10 inches wide
or in a similar-sized Dutch oven. Add the onion and 1/2
tsp. salt, and cook slowly, stirring frequently with a
wooden spoon until softened, 8 to 10 minutes. Add 1/2
cup water, lower the heat to medium low, and continue
cooking until the water is completely gone and the
onion is soft and glistening but not browned, another 5
to 10 minutes.Add the rice to the pan and raise the
heat to medium. Cook, stirring constantly, to coat the
rice with the oil, about 3 minutes. Toasted rice should
still be white and glistening, but you should hear a
clicking sound when you stir it.Pour in the wine and
cook, stirring constantly, until it’s mostly absorbed, 2
to 3 minutes. Ladle in 1-1/2 to 2 cups broth to barely
cover the rice and stir constantly. Add another 1/2
tsp. salt, adjust the heat to maintain a gentle simmer,
and keep stirring. When all the liquid has been
absorbed and the rice is dry enough that your stirring
spoon leaves a trail showing the bottom of the pot,
ladle in another cup of broth, again stirring until it’s all
absorbed. Continue adding broth in 1-cup increments,
always stirring, until the rice is nearly but not fully al
dente; this is usually 12 to 16 minutes after the first
addition of liquid.When the risotto is a few minutes
away from al dente, stir in the sautéed ramps
asparagus, and mushrooms. After you’ve added 5 cups
of liquid, taste the rice to determine if it’s al dente and
pleasantly creamy. If it is, remove it immediately from
the heat. Otherwise, let it cook a little longer,
incorporating more broth. Gently stir in the cheese and
parsley and serve immediately.