Ramp Pesto Risotto

Staff Writer
Ramp Pesto Risotto
Ramp Pesto Risotto
Jane Bruce

Ramp Pesto Risotto

In the context of the question of whether the chicken or the egg (or in this case, the pesto or the risotto) came first, the ramp pesto is the medalist in this recipe. After trying a spoonful of it — raw — from a batch my friend made on his farm, Ralston Farm, in New Jersey,  I decided immediately that I would put it in my risotto recipe that I was developing for the week. Roasted asparagus is mixed in to give the risotto another taste of spring, but the real star of this dish is the pesto. Fair warning, though: Try not to eat all of it straight from the jar before you make the risotto. 

Click here to see Rice Made Sexy — 5 Great Dinner Recipes.

6
Servings
663
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bunch asparagus, trimmed
  • 1/4 Cup olive oil
  • Salt and pepper, to taste
  • 1 onion, diced finely
  • 2 cloves garlic, minced
  • 1 quart chicken broth
  • 2 Cups water
  • 2 Cups arborio rice
  • 1/2 Cup white wine
  • 1/4 Cup grated Parmesan cheese
  • 1/2 Cup Ralston Farm's Ramp Pesto
  • 1 Tablespoon butter

Directions

Preheat the oven to 375 degrees. 

Lay the asparagus out on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and toss the stalks together well to distribute the oil and seasonings. Roast in the oven until the stalks are cooked through and charred, about 15-20 minutes. Cut the stalks into ¼-inch pieces and set aside. 

In a medium-sized skillet, heat the remaining olive oil over medium-high heat. Add the onion and garlic, season with salt and pepper, to taste, and cook until the onion is translucent, about 5 minutes. Meanwhile, combine the chicken broth and water in a saucepan and place over low heat. 

Add the arborio rice to the onion and garlic and stir well so that each grain of rice is coated in the oil. Add the wine, reduce the heat to medium-low, and stir the rice constantly until all of the wine is absorbed.

When the rice is dry, season with salt and pepper, to taste and add enough chicken broth so that the rice is completely covered in the liquid. Cook, stirring constantly, until all of the broth has been absorbed. Continue to add the warmed broth in increments until the rice is fully cooked through (you should use almost all of the 6 cups). 

Remove the pan from the heat and add the chopped asparagus, Parmesan cheese, ramp pesto, and butter. Stir well to incorporate and adjust the seasoning. Serve.

Ramp Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Ramp Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
37g
57%
Sugar
5g
N/A
Saturated Fat
8g
39%
Cholesterol
20mg
7%
Protein
15g
31%
Carbs
66g
22%
Vitamin A
195µg
22%
Vitamin B12
0.1µg
1.9%
Vitamin B6
0.4mg
19.6%
Vitamin C
14mg
23%
Vitamin E
5mg
26%
Vitamin K
250µg
100%
Calcium
228mg
23%
Fiber
4g
18%
Folate (food)
74µg
N/A
Folate equivalent (total)
330µg
82%
Folic acid
150µg
N/A
Iron
6mg
35%
Magnesium
85mg
21%
Monounsaturated
22g
N/A
Niacin (B3)
6mg
32%
Phosphorus
267mg
38%
Polyunsaturated
5g
N/A
Potassium
555mg
16%
Riboflavin (B2)
0.3mg
18.9%
Sodium
971mg
40%
Thiamin (B1)
0.5mg
36.1%
Zinc
2mg
16%