Ramp and Sausage Risotto
Creamy, flavorful, and bursting with seasonal freshness, Ramp and Sausage Risotto is the perfect dish to celebrate spring's bounty. Tender Arborio rice is lovingly cooked to perfection in a rich chicken or vegetable stock, while the earthy, garlicky essence of ramps (wild leeks) complements the savory bite of browned Italian sausage. A splash of dry white wine and a hint of lemon zest brighten the dish, while Parmesan and butter lend it a luxuriously creamy finish. This risotto is not only a feast for the palate but also a chance to showcase gourmet ingredients in a comforting, restaurant-quality meal you can make at home. Perfect for weeknight dinners or special occasions, this recipe will leave everyone at the table asking for seconds.
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Recipe Information
Ingredients
- 8 ounces Ramps (wild leeks), bulbs trimmed and leaves separated
- 8 ounces Italian sausage (mild or spicy), casings removed
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 0.5 cups Parmesan cheese, grated
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the ramps by washing thoroughly. Trim the bulbs and separate the leaves. Chop the ramp bulbs finely and roughly chop the leaves. Set aside.
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the chopped ramp bulbs, shallots, and garlic until translucent and fragrant, about 2-3 minutes.
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
Pour in the white wine and cook, stirring, until most of the liquid is absorbed.
Start adding the warm stock one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding the next ladleful. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.
Add the browned sausage and chopped ramp leaves to the risotto. Stir to combine and cook for an additional 2-3 minutes, until the ramp leaves are wilted.
Remove the pan from the heat and stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, salt, black pepper, and lemon zest. Adjust seasoning to taste.
Let the risotto rest for 1-2 minutes before serving. Garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
