Spring Flavor, Cold Weather

When the weather is fluctuating between summer and miserable, it’s rainy outside and all you want is to curl up with a blanket…you make risotto. This is a perfect dish: with all of the fresh flavors of spring (asparagus and ramps) and the warmth and coziness you crave. Spring risottos can be found everywhere right now, like at the Kitchn and from some of my DC friends One Bite At A Time and Florida Girl in DC. Here’s just another one to throw into your repertoire.

Grab a big pot and some of your favorite farmer’s market finds and mix it all together before it gets too hot outside. This risotto is flavorful, filling, surprisingly easy and lasts a whole long time. Perfect for the rainy spring day – which will probably last all week here in DC.

Spring Risotto with Asparagus, Ramps and Sundried Tomatoes

  • 4 Tbs olive oil
  • 4 Tbs unsalted butter
  • 1 medium white onion, coarsely chopped
  • Batch of ramps (about 6), with the greens separated
  • Bundle of asparagus (about 6 stalks), chopped
  • 1 medium clove of garlic, minced
  • 3 cups Arborio rice
  • 1 cup sun dried tomatoes, cut into thin strips
  • 1/2 cup Parmesan cheese
  • 4 cups vegetable broth heated (the heated part is important!)
  • 3 cups white wine
  • salt
  • pepper
  1. In a large heavy bottomed Dutch Oven or stainless steel pot, heat the butter and olive oil over medium heat.
  2. When oil and butter are hot add the onion, ramp bulbs and garlic. Saute until onions and ramps are tender.
  3. Add the asparagus and saute for a few minutes.
  4. Stir in rice and saute for 3 minutes. Reduce heat to LOW and stir in the dried tomatoes and Parmesan.
  5. Add 1 cup of hot broth and stir constantly with a wooden spoon until rice has almost completely absorbed broth.
  6. Add 1 cup of white wine, stirring constantly.
  7. Repeat this process of alternating between broth and wine, stirring until combined after each addition (this takes time…don’t cook fast…keep on low)
  8. Season well with salt and pepper, stir until rice has absorbed broth.
  9. Serve immediately and top with more Parmesan. (This probably serves 6 as a meal….I ate it every day for a week for lunch. Heats up well.)

Grab a big bowl of risotto (with extra cheese please), curl up on the couch, pop in a movie and savor the warmth.

One thought on “Spring Flavor, Cold Weather

  1. Pingback: Juicy Turkey Meatballs with Ramps and Cilantro « One Bite At A Time

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