Ramp Pesto Risotto
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 bunch asparagus, trimmed
  • 1/4 cup olive oil
  • salt and pepper, to taste
  • 1 onion, diced finely
  • 2 cloves garlic, minced
  • 1 quart chicken broth
  • 2 cup water
  • 2 cup arborio rice
  • 1/2 cup white wine
  • 1/4 cup grated parmesan cheese
  • 1/2 cup ralston farm's ramp pesto
  • 1 tablespoon butter
Directions
  1. Preheat the oven to 375 degrees.
  2. Lay the asparagus out on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and toss the stalks together well to distribute the oil and seasonings. Roast in the oven until the stalks are cooked through and charred, about 15-20 minutes. Cut the stalks into ΒΌ-inch pieces and set aside.
  3. In a medium-sized skillet, heat the remaining olive oil over medium-high heat. Add the onion and garlic, season with salt and pepper, to taste, and cook until the onion is translucent, about 5 minutes. Meanwhile, combine the chicken broth and water in a saucepan and place over low heat.
  4. Add the arborio rice to the onion and garlic and stir well so that each grain of rice is coated in the oil. Add the wine, reduce the heat to medium-low, and stir the rice constantly until all of the wine is absorbed.
  5. When the rice is dry, season with salt and pepper, to taste and add enough chicken broth so that the rice is completely covered in the liquid. Cook, stirring constantly, until all of the broth has been absorbed. Continue to add the warmed broth in increments until the rice is fully cooked through (you should use almost all of the 6 cups).
  6. Remove the pan from the heat and add the chopped asparagus, Parmesan cheese, ramp pesto, and butter. Stir well to incorporate and adjust the seasoning. Serve.