8

Ramp Risotto with Lemon & Hazelnuts

Total Time
55 min
Prep
30 min
Cook
25 min
Serves
6
Difficulty
Moderate
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)

extra virgin olive oil

2 tsp, divided

fat-free reduced sodium chicken broth

6 cup(s)

uncooked leek(s)

1 medium, trimmed, halved, sliced (white & light green parts only)

garlic clove(s)

1 medium clove(s), chopped

fresh thyme

1 tsp, chopped, plus 2 sprigs

kosher salt

½ tsp, (plus extra to taste)

black pepper

¼ tsp, freshly ground (plus extra to taste)

uncooked arborio rice

1½ cup(s)

white wine

cup(s), dry variety

low fat cream cheese

1 Tbsp

lemon zest

1 tsp, grated

grated Parmigiano-Reggiano

¼ cup(s), finely grated

hazelnuts, whole

¼ cup(s), toasted, chopped (1 1/2 oz)

chives

2 Tbsp, 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
Notes
While classic risotto is loaded with cheese, this one is loaded with ramp flavor because the ramp puree is stirred in – it’s a perfect way to cut fat without sacrificing flavor.

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