Ramp Risotto with Lemon & Hazelnuts
8
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ramps are wild onions harvested in North America in late April through early summer. If you can’t find any, swap scallions in their place.
Ingredients
Fresh ramps
6 oz, trimmed (or trimmed scallion greens)
Olive oil
2 tsp(s)
Fat-free reduced sodium chicken broth
6 cup(s)
Uncooked leek
1 medium, trimmed, halved, sliced (white & light green parts only)
Garlic
1 clove(s), large, chopped
Fresh thyme
1 tsp(s), chopped, plus 2 sprigs
Kosher salt
½ tsp(s), (plus extra to taste)
Black pepper
¼ tsp(s), freshly ground (plus extra to taste)
Uncooked arborio rice
1½ cup(s)
White wine
⅓ cup(s), dry variety
Light cream cheese
1 tbsp(s)
Lemon zest
1 tsp(s), grated
Grated Parmigiano-Reggiano
¼ cup(s), finely grated
Whole hazelnuts
¼ cup(s), edible part, toasted, chopped (1 1/2 oz)
Chives
2 tbsp(s), chopped
Instructions
1
Set out a medium bowl of ice water.
2
Bring salted water to a boil in a medium Dutch oven. Add ramps (or scallions) and cook until just wilted and bright green, 1 minute; transfer with slotted spoon to ice water to stop cooking, 2-3 minutes. Drain; squeeze out any extra moisture.
3
In a blender, puree ramps (or scallions) and 1 tsp oil until smooth; set aside.
4
Heat broth in a medium saucepan over very low heat; keep warm while you prepare risotto.
5
Heat remaining 1 tsp oil in the Dutch oven over medium heat; add leek and cook, stirring occasionally, until slightly softened, 2 minutes. Add garlic, chopped thyme and thyme sprigs, salt and pepper; cook 1 minute more. Add rice; cook, stirring, until it toasts slightly, 2 minutes. Add wine; cook, stirring until it is fully absorbed, about 2 minutes.
6
Add 1 c warm broth to Dutch oven; cook, stirring constantly, until rice almost fully absorbs broth. Continue adding broth, 1 cup at a time, until all has been added, and rice is tender but still slightly al dente, 20 minutes.
7
Stir in ramp (or scallion) puree, cream cheese and lemon zest; season with salt and pepper to taste. Remove thyme sprigs, then serve sprinkled with Parmesan, nuts and chives.
8
Serving size: 1 c
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