1 1/2 cups dry arborio rice 7-8 cups warm vegetable broth Veggie Box ramps, rinsed and cleaned Half an onion, diced 2 Tbsp butter 1/2 cup dry white wine 1/3 cup grated Parmesan cheese Veggie Box golden oyster mushrooms, sliced 2 cups coarsely chopped Veggie Box power greens juice of one lemon and all of its zest salt and pepper to taste Parsley to taste

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 3-4 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 power greens mix 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!