You can't go wrong with local greens in an easy risotto.
Course
Dinner
Cuisine
American, Appalachian, Italian
Keyword
easy dinners, risotto, wild ramps
Prep Time15minutes
Cook Time30minutes
Servings-11
Calories2169kcal
AuthorErin Brighton
Ingredients
Ingredients:
2cupsarborio rice
1small onionchopped
2clovesgarlicchopped
1TOlive oil
2 Tbutter
4cupschicken broth
4large handfuls kalecleaned and chopped
1/2bunch rampsabout 6 to 8, chopped
1/2cupshredded parmesan cheeseoptional
Instructions
Directions:
Saute onion and garlic in olive oil and butter until soft in a large heavy bottomed pan or dutch oven.
Add arborio rice and stir to coat. I prefer to use a wooden spoon.
Heat to medium. Add chicken broth, 1 cup at a time. Stir to incorporate the broth. Wait until all the broth has been absorbed before you add the next cup.
Before you add the fourth and final cup of broth, add the kale and the ramps and stir into the rice.
Add the final cup of broth, stir until the broth has been incorporated and the rice tastes well cooked. If the rice still tastes al dente, add more broth.
Optional: If I have shredded parmesan cheese on hand, I will add it to the risotto at the very end.