Ingredients
Scale
- 1 1/2 cups arborio rice
- 1 bunch fresh ramps (bulbs and leaves separated)
- 1 cup wild garlic leaves (chopped)
- 4 cups vegetable broth (kept warm)
- 1 small onion or shallot (finely chopped)
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 cup grated parmesan cheese
- salt to taste
- black pepper to taste
Instructions
- Wash ramps and wild garlic thoroughly, then chop bulbs and slice leaves separately.
- Heat olive oil and butter in a large pan over medium heat.
- Add chopped onion or shallot and cook until soft and translucent.
- Stir in ramp bulbs and cook for 1 minute until fragrant.
- Add arborio rice and toast for 1–2 minutes.
- Pour in a ladle of warm vegetable broth and stir until absorbed.
- Continue adding broth gradually, stirring frequently, until rice is creamy and tender (about 18–20 minutes).
- Stir in ramp leaves and wild garlic and let them wilt.
- Add butter and Parmesan cheese, mixing until smooth and creamy.
- Season with salt and black pepper to taste.
- Serve immediately while warm and creamy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For an extra kick, add a squeeze of lemon juice before serving.
Feel free to substitute vegetable broth with chicken broth for a different flavor.
Experiment with adding additional herbs such as parsley or basil.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 421
- Sugar: 2g
- Sodium: 804mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg