Extra-Rampy Ramp Risotto Recipe

Recipe By Slurrp

Extra-Rampy Ramp Risotto is a flavorful and creamy Italian dish made with fresh ramps, Arborio rice, and Parmesan cheese. Ramps, also known as wild leeks, have a unique flavor that is a combination of garlic and onion. This risotto recipe takes advantage of ramps' short season and highlights their delicious taste. The risotto is cooked slowly, allowing the rice to absorb the flavors of the ramps and create a rich and satisfying dish. Serve this Extra-Rampy Ramp Risotto as a main course or as a side dish to complement your favorite meat or fish.

4.9
15 Rating -
Rate
Vegdiet
30minstotal
30m.total
Extra-Rampy Ramp Risotto
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Ingredients for Extra-Rampy Ramp Risotto Recipe

  • 1/4 bunch Ramps
  • 1/2 tablespoon Butter
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Vegetable Broth
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste

Directions: Extra-rampy Ramp Risotto Recipe

Cooking Directions

  • STEP 1.Clean the ramps by removing the roots and any tough outer layers. Chop the white and light green parts of the ramps.
  • STEP 2.In a large saucepan, melt the butter over medium heat. Add the chopped ramps and sauté until they are soft and fragrant, about 5 minutes.
  • STEP 3.Add the Arborio rice to the saucepan and stir to coat it with the butter and ramps. Cook for 1-2 minutes, until the rice is slightly translucent.
  • STEP 4.Pour in the white wine and stir until it is absorbed by the rice. Begin adding the vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding more.
  • STEP 5.Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20-25 minutes. The risotto should be creamy and the rice grains should still have a slight bite to them.
  • STEP 6.Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat and let the risotto rest for a few minutes before serving.
  • STEP 7.Serve the Extra-Rampy Ramp Risotto hot, garnished with additional grated Parmesan cheese and chopped ramps for extra flavor.

Cooking Tips

  • Make sure to stir the risotto constantly while adding the vegetable broth to prevent the rice from sticking to the pan.
  • Use homemade vegetable broth or a high-quality store-bought one for the best flavor.
  • If ramps are not available, you can substitute them with a combination of garlic and spring onions for a similar taste.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the risotto, add a splash of vegetable broth or water to a saucepan and heat over medium-low heat, stirring occasionally until heated through.
  • Serve the reheated risotto as is or add some sautéed mushrooms or cooked peas for extra flavor and texture.
Nutrition
value
501
calories per serving
12 g Fat16 g Protein72 g Carbs4 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    16g
  • Carbs
    72g
  • Fiber
    4g

MacroNutrients

  • Carbs
    72g
  • Protein
    16g
  • Fiber
    4g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    240mg
  • Iron
    5mg
  • Vitamin A
    100mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    295mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp