Parmesan Risotto with Ramps, Morel and Asparagus

Breaking news. I didn't need a recipe for something. I had my OWN inspiration, went with it and it rocked.  This is big for the takeout queen.

With a productive Sunday of laundry and spring cleaning, I didn't want to leave the house for food. Wellll... that's not exactly true. I threw a line out there, but no one wanted to meet because it's supposed to storm like crazy tonight in DC. So left to my own devices with sacks of morels, ramps and asparagus, I went down to the local bodega and picked up some arborio rice to make risotto.
Mise En Place (Setting all of my ingredients out so that I'm ready to rock...)
But it was for just me, so I was relying on my mediocre math skills to one-third/eyeball the steps to perfect risotto.  I've made risotto a few times and I don't know why everyone gets so freaked out. It takes about 20 minutes and you have to stir every two (I set the timer on my microwave so I don't forget to stir and add wine). But other than that, you can add any combo of cheese, protein or veggies and have a hearty and satisfying meal.

Parmesan Risotto with Ramps, Morels & Asparagus
Ingredients for One Serving:
4 ramps (Cut leaves off and set aside. Dice bottom half that is more like green onions/leeks)
1/2 cup Arborio rice
1 cup chicken or vegetable broth
1 cup white wine (and one for you to drink while you stir)
5 asparagus spears
3 morels (or other mushrooms)
1/4 cup parmesan
olive oil
sea salt & cracked pepper

1. In a sauce pan, saute bottom part of ramps (diced) in olive oil for 3 minutes.
2. Add Arborio rice and coat. Cook for 2 minutes.
3. Stir in 1/2 cup of broth. Continue cooking until liquid is absorbed (about 2 minutes). Alternate this with wine and broth until the rice is al dente (soft enough to eat but still dense).
4. While the rice is cooking. In a separate pan, saute the morels and asparagus in olive oil for 2-3 minutes. Grind pepper over top and add a pinch of sea salt. Toss and remove from heat.
5. Add ramp leaves to the rice and parmesan to the rice (you may want to reserve a small bit of parmesan for topping).
6. Cook 2 minutes on low heat. Add the morels and asparagus. Stir in and serve hot.


Olga @ MangoTomato said...

Tammy, it looks great! I'm sure all the flavors played well together :)

I tried morrels for the first time yesterday and loved them!

Nikki said...

This sounds amazing Tammy. Love how easy you make cooking risotto sound! Thanks for the tips!

K said...

Looks great (and I don't even like mushrooms)!

Ari Levitus said...

This looks so tasty, and I am super impressed you were able to combine the 3 hottest spring farmers market finds in one delish looking dish!