Spring Risotto with Ramp and Fennel Pesto
It’s the spring, which means my risotto is getting a little bit of a bright green makeover. What better way to showcase spring than by adding in asparagus, peas and a vibrant green pesto? You can pair this with a delicate fish, like sole, tilapia, fluke, turbot or fluke. Alternatively, it can act as the star of the meal as risotto can be filling and satisfying on its own. Whip this up tonight.
Total time: 1 hour
Yield: 6 servings
Ingredients
Risotto:
8-10 cups canned low-salt chicken broth or vegetable broth
1/4 cup olive oil
1 large yellow onion, finely chopped
1 bunch of asparagus, chopped and steamed
2 garlic cloves, minced
1 1/2 cups farro
2/3 cup dry white wine
3/4 cup frozen peas, thawed
Salt and freshly ground black pepper
Ramp and Fennel Walnut Pesto:
1 bunch of ramps, blanched in salted water
1 cup of fennel fronds
1/2 cup finely grated parmesan
1/2 cup extra virgin olive oil
1/3 cup toasted walnuts
3 cloves of garlic confit
1 tsp salt
1 tsp freshly ground pepper
Directions
In a medium saucepan, bring the broth to a simmer.
Combine the pesto ingredients in a food processor and blend until smooth. Season and adjust accordingly. Set aside.
In a large pot over medium heat, add two tablespoons of olive oil. Add the onions and sweat them until translucent and soft. Add in the farro and use a wooden spoon to stir and toast the grains until fragrant, 1-2 minutes. Add the wine and stir. Once the wine is absorbed, add 1 cup of broth. Stir constantly and agitate the grains in the liquid until the liquid absorbs. Repeat this process of stirring and adding 1 cup of broth at a time until the mixture is creamy and the grains are cooked through but maintain a bite.
Take the risotto off of the heat and stir in the asparagus and peas. Mix 2/3 cup of the pesto. Rapidly stir the ingredients until thick and creamy. Season with salt and pepper, to taste. Finish by stirring in two tablespoons of extra virgin olive oil.