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Risotto With Ramps, Peas, Mushrooms, and Spinach

Cook Time: 1 hour

Ingredients

  • 1 cup Arborio rice
  • 3 tbsp butter
  • 3 ½-4 cups chicken or vegetable broth
  • ½ cup sliced baby bella mushrooms
  • ¼ cup frozen peas
  • 1 handful fresh baby spinach
  • 1 bunch ramps, trimmed and chopped
  • ¼ cup Parmesan cheese

Instructions

Put the broth in a pot and bring it to a simmer, keeping it hot throughout the entire process. In the bottom of a large sauté pan, melt the butter over medium heat. Once melted add the chopped ramps and sauté for about 4 minutes. Add the rice and stir to coat all of the grains. Toast the rice until slightly fragrant, about 4-5 minutes. Once the rice is toasted and coated in fat, ladle the first addition of broth into the rice (about 1/4th of the liquid.) Continue stirring until almost all of the liquid is absorbed, then add the next amount of liquid. Continue this process, stirring constantly, until almost all of the liquid is absorbed and the rice is now creamy and thick. When there is about 1/3rd of the liquid left add the peas, mushrooms, and spinach. Lastly add the parmesan cheese. Season with salt and pepper.

Note: Substitute Quinoa for Gluten Free Risotto If Ramps are out of season, you can use green onion.

Emile Henry Products Used