Traditional Risotto with Ramp Pesto

By Seth Fera-Schanes

Serving size: 4
Prep time: 10 minutes
Cook time: 25 minutes

1.5 cups – Arborio rice
5 cups – Chicken stock
1 medium white onion – diced
1/4 cup – Parmesan cheese
Olive oil
Salt and pepper

Ramp Pesto:
1 bunch ramps
1/4 cup extra virgin olive oil
1/4 cup Parmesan cheese
1/4 cup pine nuts
Juice of 1/2 lemon
Salt and pepper


Ramp Pesto:

Thoroughly clean ramps and remove just the roots.  Add ramps, olive oil, Parmesan cheese, pine nuts and lemon juice to a blender.  Blend until smooth.  Add salt and pepper to taste and blend a little more to incorporate.  Set aside or place in refrigerator for later use.


In a large pot (or Dutch oven) over medium heat add a little olive oil.  Add chopped onion and cook for about 3 minutes until translucent.  Do not brown.

Add Arborio rice and stir.  Cook for a couple minutes until the rice develops a little sheen.  Add one cup of chicken stock and cook for about 5 minutes to allow the liquid to absorb.  Do not boil liquid and stir frequently.  Add a little salt and pepper to taste.  You can always add more salt and pepper later so don’t use too much.  Continue to add the stock one cup at a time.  Total cooking time is approximately 25 minutes.

Once almost all the liquid has been absorbed, turn off heat to avoid burning.  Add 1/4 cup Parmesan cheese and fold to incorporate.

To Serve:

Add a large scoop of risotto to a bowl and top with a tbsp of Ramp pesto.Traditional Risotto with Ramp Pesto

Categories: ramps

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