Spring Ramp and Pea Risotto Recipe
Spring Ramp and Pea Risotto: The gorgeous wild scallions of spring are paired with peas in this creamy risotto recipe.
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Cooking tools:
- Microplane
- Stockpot
- Dutch oven
- Ladle
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Mixing bowl
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 20 ramps ((about 1/2 pound, trimmed and sliced, white and green parts))
- 6 to 7 cups chicken or vegetable broth ((or more as needed))
- 1 cup arborio or carnaroli rice
- ½ cup dry white wine
- 1 cup fresh or frozen peas
- 3 tablespoons freshly grated Parmesan ((plus more to serve if desired))
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