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Peel outer layer off bulb the way you would a green onion.
2 Trim root and discard, or save for stock.
Bring sliced ramp stalks and cream to a simmer in small saucepan over medium heat. Reduce heat to mediumlow, and simmer 10 minutes (15 minutes if using leeks), or until ramps are soft and cream has thickened. Season with salt and pepper, if desired.
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Bring broth and 1 cup water to a simmer in medium saucepan over medium-low heat.
3 Heat oil in Dutch oven or large
3 Separate leaves from stalks. Rinse the
4 Wash leaves in large bowl of cold water.
stalks and chop them separately.
Stack leaves to chiffonade or chop them the way you would basil or spinach.
saucepan over medium heat. Add onion, and cook 5 minutes, or until softened. Stir in rice or farro, and season with salt and pepper, if desired. Continue to stir and cook 1 minute, or until rice is glossy. Add wine, and cook 1 to 2 minutes, or until liquid evaporates.
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RAMP AND ASPARAGUS RISOT TO
LEEK PHOTO, TOP RIGHT: ISTOCKPHOTO/TTBPHOTO
SERVES 6
Also known as spring onions, wild leeks, or wild garlic, ramps are foraged members of the onion family that taste like a combination of garlic and onion. “Ramps are one of my very favorite springtime vegetables,” says Mangini. “Once you come to know their distinctive flavor, you really anticipate their arrival at the start of the growing season.” In this recipe, you can replace the ramps with two chopped green leeks. Leeks will need to cook about 5 extra minutes in the cream. ½ ½ 4 2 1 1½ ½
lb. ramps, roots trimmed, stalks thinly sliced, leaves chopped, divided cup heavy cream cups low-sodium vegetable broth Tbs. olive oil, plus extra for drizzling medium yellow onion, diced (1 ½ cups) cups Arborio rice or farro cup dry white wine
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large bunch asparagus, tough ends snapped off, spears sliced crosswise into ¼-inch pieces, tips left intact ½ cup freshly grated Parmesan or Pecorino Romano cheese, plus more for garnish 2 Tbs. unsalted butter 2 tsp. lemon juice Grated lemon zest for topping, optional
Ladle 1 cup hot broth into rice mixture. Simmer 3 minutes, or until broth is absorbed, stirring frequently. Continue adding broth and simmering in this manner. With last addition of broth, add asparagus and cook, 3 to 4 minutes, or until asparagus is just tender and rice is creamy but slightly al dente. (This process can take up to 25 minutes total.)
5 Stir in chopped ramp leaves and sliced stalks plus cream, and cook 1 minute more. Stir in cheese, butter, and lemon juice. Remove from heat, and serve sprinkled with cheese, ground pepper, and lemon zest (if using). Drizzle with olive oil. PER 1-CUP SERVING 404 CAL; 8 G PROT; 20 G TOTAL FAT (9 G SAT FAT); 50 G CARB; 44 MG CHOL; 250 MG SOD; 4 G FIBER; 5 G SUGARS
vegetariantimes.com
MAY 2016 71