Spring has Sprung is one of my husband’s favorite sayings. While I know many of us are willing summer to be here, today with a high in the 60’s and a low in the 50’s makes it still comfortable eating weather for heartier dishes like this risotto.
Here's my love letter to spring. xoxoxo
Risotto with Asparagus, Ramps, & Preserved Meyer Lemon
2 c. Arborio rice
1 c. dry white wine ( I use the non-alcoholic one by Ariel or Fre)
1 clove of garlic, minced
½ c minced ramp (bulb and stalk only)
1 c. grated parmesan
3 T. unsalted butter
1 T. EVOO
5 c vegetable broth
1 ½ c water
1 lb. of asparagus, tough stems removed and then chopped on the bias into thirds
½ of a Preserved Meyer Lemon, minced
Heat 5 cups of broth and water until a roiling simmer then decrease heat to a bubbling simmer.
In a Dutch oven melt 3 tablespoons and 1 tablespoon of EVOO over medium heat. Once shimmering adds ramps and stir until tender, about 3 minutes. Add garlic and stir until fragrant, about one minute.
Add rice to pan and stir to incorporate ramps and garlic. Continue stirring until grains are translucent, about 5 minutes. Add wine and stir until absorbed about 5 minutes.
Stir in 5 cups of broth and cover for 15 minutes. Remove cover and stir. Cover, again and leave it alone for 10 minutes or until the liquid is almost completely absorbed and the grains are soft. Stir in 1 cup of broth and add asparagus. Stir frequently for 5 minutes. Add parmesan and stir to incorporate. Remove from heat and keep covered for 5 minutes. Stir in preserved Meyer Lemon, season to taste and plate.