Springtime Risotto with Porcini, Ramps, and Asparagus

This post may contain affiliate links.

Springtime Risotto with Porcini, Ramps, and Asparagus 1

I’ve been craving a good risotto for about two week now- ever since I had a very disappointing one at Cafe Madison.  I’m not even sure I would go as far as to say what the served me was risotto, except for the fact that I ordered it and knew what it was supposed to be. In addition to it being really loose and not creamy at all (seriously, it was more of a pilaf) the flavors were odd, and included big chunks of things like carrot. Really disappointing all around. This recipe though? This is how risotto is done!  Absolutely delicious, and much cheaper to just make at home.

Springtime Risotto with Porcini, Ramps, and Asparagus 2

One thing I love about risotto is that just about anything tastes good in it, so it can be very seasonal. I used some nice spring asparagus and ramps in this. Unfortunately, I can never find a good selection of mushrooms here so I didn’t have many options. The dried porcinis were perfect though- they added a nice heartiness to the dish, and I used some of the broth from rehydrating them to flavor the rice.

The key to making a good risotto is to cook it really slowly, stirring almost constantly. Keep it over medium heat and add the broth in small increments, allowing it to fully absorb before adding more. When you think the rice won’t be able to  hold any more liquid go ahead and add some more.  It should take about 40 minutes to cook the rice properly.

Springtime Risotto with Porcini, Ramps, and Asparagus 3

Springtime Risotto

  • 1 c. boiling water
  • 1 oz. dried porcini mushrooms
  • 6 c. chicken broth
  • 1/2 lb asparagus, cut into 1″ pieces
  • 1 c. baby peas
  • 2 Tbs butter, divided
  • 1 Tbs olive oil
  • 6 ramps (whites diced, greens chopped)
  • 1 clove garlic, minced
  • 2 1/4 c. arborio rice
  • 3/4 c. white wine
  • 2 Tbs parsley, chopped
  • 1/4 c. shredded romano
  • cracked black pepper

Place mushrooms in a small bowl. Pour boiling water over top and set aside to  hydrate.

In a small saucepan, bring broth to a simmer.

Fill a medium pot with water and bring to a boil. Blach asparagus 1 minute, then place immediately in cold water. Add peas to water.

Heat 1 Tbs butter and oil in a deep-sided pan over medium heat.  When butter is melted, add whites of ramps and garlic. Cook until softened. Add rice, stirring well to coat with oil mixture. Cook about 3 minutes, or until only a small dot of white remains on each grain. Add wine as well as liquid from steeping mushrooms. Cook, stirring constantly, until dry. Add broth 1/2 c. at a time, allowing it to be fully absorbed before adding more. Continue this process doe about 20 minutes.

Heat remaining butter in a small pan. When melted, add mushrooms and cook over medium heat for 3 minutes. Add mushroom and melted butter to risotto. Stir in asparagus, peas, parsley and romano. Season to taste with pepper. Top with ramp greens.

Serves 6-8.

By on May 12th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

20 thoughts on “Springtime Risotto with Porcini, Ramps, and Asparagus”

  1. Risotto is by far one of my favorite foods. I have yet to make it myself, so I think I’ll have to start with this recipe. Looks delicious!

  2. Ah, I know! It’s pretty close to impossible to get one of those smoothies instead of coffee when you go to Starbucks. But during the summer, smoothies may be the right choice! 🙂

    Ooh, what a great dish. Never had the pleasure of trying risotto. Man, there are so many things I haven’t tried. I need to live a little! lol

  3. I want ramps. I saw them a few weeks ago and didn’t buy them. Now they’re nowhere to be found! This looks really delicious.

  4. Sarah- revenge risotto. I love it! I was really tempted to bring them a serving and show them how its done. lol
    Sweta- arborio rice has a short grain and is very glutenous so it wll get nice and creamy. Regular rice won’t give you the right consistency, but in a pinch you could use another short grain rice.
    Leslie- that sounds like a wonderful way to spend mother’s day!
    Thanks everyone!

  5. yum
    my daughter made asparagus risotto for me on Mother’s day
    it was such a neat experience to teach her
    the nuances of cooking risotto
    a great mother daughter moment

  6. Looks like a perfect dish for spring.BTW,always wondered-is there any particular reason for using arborio rice(I’m new to this)? Will the dish taste different with any other variety?


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.