Ramp-infused Mushroom Risotto

Ramp-infused Mushroom Risotto

Get ready to embark on a culinary journey with a unique and delightful recipe featuring ramps, a wild spring vegetable known for its pungent flavor and vibrant green leaves. This Ramp-infused Mushroom Risotto is a celebration of seasonal ingredients that will tantalize your taste buds and elevate your dining experience.

Ramps, also known as wild leeks, are prized for their earthy and garlicky taste, making them the perfect addition to a rich and creamy mushroom risotto. The combination of tender Arborio rice, sautéed mushrooms, and the distinctive flavor of ramps creates a symphony of flavors that will leave you craving for more.

So, let’s dive into this simple yet unique recipe and savor the magic of Ramp-infused Mushroom Risotto!

Ramp-infused Mushroom Risotto
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5 from 1 vote

Ramp-infused Mushroom Risotto

Ramp-infused Mushroom Risotto
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Jim


  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 bunch ramps (white and green parts separated and finely chopped)
  • 8 ounces mushrooms (such as cremini or shiitake), sliced
  • 3 tablespoons butter (divided)
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • In a large saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on the stove.
  • In a separate large skillet, melt 2 tablespoons of butter with the olive oil over medium heat.
  • Add the chopped white parts of the ramps and sauté for 2-3 minutes until they soften.
  • Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they release their moisture and start to brown.
  • Meanwhile, in a separate pot, melt the remaining tablespoon of butter over medium heat.
  • Add the Arborio rice to the pot and stir for 1-2 minutes until the grains are coated in butter and slightly toasted.
  • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next.
  • After about 15-20 minutes of stirring and adding broth, the rice should be cooked al dente.
  • Stir in the sautéed mushroom and ramp mixture, along with the grated Parmesan cheese.
  • Season with salt and pepper to taste. If desired, add a little more butter for extra creaminess.
  • Remove from heat and let the risotto rest for a few minutes to allow the flavors to meld together.
  • Serve the Ramp-infused Mushroom Risotto hot, garnished with the chopped green parts of the ramps and fresh parsley.

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