By: Market Chef Jenny Breen
1/4 cup olive oil and butter combined (2 Tbsp. each)
5 cups stock (try Abrothecary beef or veggie stock)
1/2 cup white wine
1 bunch ramps, cleaned well and chopped
2 Tbsp. olive oil
1lb thin asparagus
3 cups assorted spring greens, cleaned and roughly chopped (kale, arugula, spinach, nettles, mustard greens, etc.)
1 cup fresh peas (if available)
2 cloves garlic, minced
2 Tbsp. fresh thyme
Zest of one lemon
1 tsp. salt
2 Tbsp. lemon juice
1/2 cup creme fraiche or similar cheese (try Shepherd’s Way Hidden Falls)
1/2 cup grated friesago or similar cheese (try Shepherd’s Way Friesago)
Heat the olive oil and butter in a deep saucepan over medium heat. Add the ramps and sauté for 5 to 7 minutes, until tender. Add the grain and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
In a separate saucepan, heat the olive oil over medium heat, add garlic, asparagus, greens, lemon zest, salt and fresh herbs. Add the vegetables to the risotto, and combine well.
Combine the lemon juice and creme fraiche and add to risotto. Fold in the cheese and mix until well blended, adding more liquid if desired.