Spring Risotto

This delicate risotto is a celebration of spring. It is easily adapted to include other spring vegetables of your choosing. 

Serves 6


5 cups light vegetable broth

1 small bunch ramps, rinsed and trimmed

1 bunch asparagus, sliced in 1/2-inch pieces

2 cups fiddleheads, rinsed

2 cups peas

3 tablespoons butter

2 cups arborio rice

1 cup white vermouth, such as Noilly Prat

1/4-1/2 cup grated Parmesan or Romano cheese

salt and pepper to taste


In a medium saucepan, bring the broth to a simmer. Trim bulbs off ramps, finely chop, and set aside. Chop greens, and place them, along with asparagus, fiddleheads, and peas in the broth. Return to a simmer, turn off heat and leave uncovered.

In a large saucepan, melt butter over medium heat. Add reserved ramp bulbs and rice. Cook 3-4 minutes, or until rice becomes translucent and ramps golden. Add vermouth and cook, stirring constantly, until liquid is absorbed. Begin adding broth a ladle at a time, taking care to leave vegetables behind in the saucepan. Stir constantly, adding broth until it is all absorbed. Add vegetables and cheese, and stir well. Season to taste with salt and pepper.