spring risotto of asparagus peas ramps
Ingredients
- 1 yellow onion, finely chopped
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 2 cups arborio rice
- 1/3 cup white wine
- 6 cups broth (vegetable or chicken broth)
- 1/4 cup parmigiano reggiano, grated
- 1 bunch ramps, cleaned, cut into 1/4-inch pieces, leaving green tops intact
- 1 bunch green asparagus, trimmed, peeled, cut into 1-inch pieces
- 1/4 cup peas
- Salt and pepper to taste
- Fresh parmigiano reggiano to garnish
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