SPRING GREEN RISOTTO

Spring Green Risotto image

Provided by Molly O'Neill

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound ramps, cleaned
2 tablespoons olive oil
2 cups arborio rice
2 cups dry white wine
3 cups chicken or vegetable broth or water, warmed
1/2 pound spring greens (spinach, dandelion or watercress), roughly chopped
6 tablespoons unsalted butter
1 cup grated Parmesan
2 tablespoons fresh thyme
Salt and freshly ground pepper to taste

Steps:

Cut off ramp bulbs. Thinly slice greens, and chop bulbs coarsely. Reserve about 2 tablespoons bulb.
Place a heavy pot over medium-high heat and warm olive oil. Add chopped ramp bulbs and greens. Toss quickly to soften, about 2 minutes. Add rice, and stir for several minutes. Add wine, stir and cook for 2 to 3 minutes.
Begin adding the warmed broth, a cup or so at a time, stirring and cooking for 5 to 15 minutes between additions. When rice has lost its rock-hard center, add spring greens. Stir, and add the reserved ramp bulbs.
When greens have wilted, add butter and half the cheese. Taste. Each grain of rice should have a firm center, and the mixture should be soupy. If necessary, add more water or broth and cook a few minutes, stirring occasionally. Add thyme, season with salt and pepper and serve, garnished with remaining grated cheese.

Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 24 grams, Carbohydrate 95 grams, Fat 48 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 1279 milligrams, Sugar 4 grams, TransFat 1 gram