We love Risotto, and we love Ramps…so we figured we’d make Ramp Risotto! That’s pretty much all I’ve got for the intro on this one. In the end the roasted garlic notes of the ramps along with the richness of the sauteed celery and the vegetable stock made this particular risotto a big winner in the eyes of my test eaters!
We served our risotto with Dutch Oven Duck Breast and Ramp Pesto. However, it would also pair well with roasted or grilled chicken…or even as an entree if you were to add something like mushrooms to it for additional body!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 45 Minutes
Ingredients (2-3 Servings):
- 1 Cup Arborio Rice
- 5 Cups Vegetable Stock
- 3-5 Celery Sticks
- A good handful of Ramps. If you haven’t got ramps, leeks will work in a pinch.
- Optional: Mushrooms.
Method:
- Pour your vegetable stock into a saucepan, and bring to a simmer.
- Rinse your ramps and celery and pat them dry. Then, dice!
- Melt some butter in a tall sided frying pan, and add your ramps and celery. Sautee for a few minutes.
- Add your rice into the pan with your ramps and celery, and stir to combine. Cook for another few minutes.
- Pour in about 1 cup of your simmering vegetable stock, and stir to combine. Allow to sit until most of that water is absorbed by the rice.
- Then, pour in another cup of stock. When that is absorbed, pour in another cup, and keep going like this until all of your stock is gone, and your risotto is creamy.
- Plate, devour, and enjoy!
