Asparagus Risotto with Ramp Pesto

Serves 6

For pesto
  • 8oz. ramps*
  • 1/2 cup walnuts, lightly toasted
  • 2/3 cup olive oil
  • 4 Tbsp. Parmiggiano-Reggiano cheese, grated
  • 1 tsp. sea salt
For risotto
  • 1 Tbsp. butter
  • 1 onion, chopped
  • 2 cups arborio or vialone nano rice
  • 1/2 cup white wine
  • 2 bunches asparagus, cut into 1/2” pieces
  • 4 cups vegetable stock
  • 1 cup ramp cooking water
  • 1 cup Parmiggiano-Reggiano cheese, grated
  • 1/4 cup heavy cream
Make the pesto
  1. Cut the greens from the ramps and blanch in a large pot of boiling, salted water until just wilted.
  2. Drain, reserving 1 cup of cooking water.
  3. Chop the remaining parts of the ramps.
  4. Combine ramp greens, chopped ramps, toasted walnuts, olive oil, cheese and salt in a blender and blend to a smooth paste.

*If ramps are no longer in season, you can substitute scallions, garlic, garlic scapes or some combination of the three.


Make the risotto
  1. Melt butter in a large saucepan over medium heat. Add onions and saute until soft and translucent.
  2. Add rice and stir until well coated with butter.
  3. Add wine and cook until fully absorbed. Start adding stock in 1/2 cupfuls. Cook for 12-15 minutes.
  4. Add asparagus pieces and continue adding stock until rice is tender, and additional 8-10 minutes.
  5. Add ramp pesto and stir well.
  6. Add parmesan and cream and mix well. Season with salt and pepper.