Market Eats – Garden Risotto

Finally! Asparagus is in at the market! We have been waiting for this day!

I think I am going to try blanching and freezing some this year so that I can get my fix whenever I am craving it. Freezing asparagus is super easy – check out this website for some tips on how to do it.

Note: frozen asparagus often loses that crunchy texture, but is known for remaining very flavorful!

Inspired by this week’s asparagus haul, I decided to prepare a Risotto using Spring vegetables. For the risotto-base, I used a recipe that our CCE Broome Nutrition team had featured recently, and put my own twist on the veggies. It turned out great and was easy to make! I also paired this with a salad made with locally-sourced ingredients. I look forward to making many more risotto dishes as it’s a great way to use up whatever veggies are in season.

Garden Risotto – Adapted from CCE Broome Nutrition Teams


  • 1 lb asparagus, cut into ¾-inch pieces
  • Ramps, half bunch, chopped
  • 1 bunch green garlic, chopped
  • 1 head broccoli
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • 2 tsp. olive oil
  • 1 ½ cups Arborio Rice
  • ½ cup dry white wine (or additional vegetable broth)
  • ½ tsp. salt and ¼ tsp. pepper
  • ¼ c. Parmesan cheese, grated


  1. In a small saucepan, heat broth and keep warm. In a large skillet, sauté onion and asparagus until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the broccoli, wine, salt, and pepper. Cook and stir until all of the liquid is absorbed.
  2. Add heated broth, ½-cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).
  3. Add the ramps, green garlic, and Parmesan cheese. Cook and stir until heated through. Serve immediately. Makes about 8 servings.

Market Shopping List:

  • Asparagus
  • Ramps
  • Green Garlic
  • Broccoli
  • Onion

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