Recipes Mains:

Flowering Greens Risotto

Chef Danny Amend
Flowering Greens Risotto


serves 4-6

  • 2 cups carnaroli rice (I used acquerello, the best!)
  • 1 cup dry white wine
  • 8 cups chicken stock
  • 8 cups flowering greens, tender stems and leaves cut into ¼ inch pieces, buds and flowers trimmed and set aside.
  • 1 cup green garlic, thinly sliced
  • 2 cups spring scallions or onions, thinly sliced
  • 12 ramps, bottoms thinly sliced, tops cut into ½ inch pieces
  • 2 lemons, zested
  • 1 Tablespoon lemon juice
  • 3 Tablespoons butter
  • 1/3 cup plus 3 tablespoons olive oil
  • 1.5 cup grated parmigiano reggiano
  • Salt and pepper to taste

The Prep

  • In a large saute pan, add the 1/3 cup olive oil. Turn the heat on high and add half of the green garlic (½ cup). When the green garlic begins to sizzle, add half of the scallions and saute until the mixture is lightly golden.
  • Add the ramps and cook an additional 30 seconds. Add the greens (minus the buds and flowers) and saute until the greens stems are just tender, about 4-5 minutes. Season to taste with salt. Set aside and reserve
  • In a small sauce pot, bring the chicken stock to a simmer. Turn off the heat.
  • Now begin the risotto… Heat a large, heavy bottomed sauce pan or shallow pot over medium-high heat and add the remaining olive oil. When the oil is hot, add the remaining green garlic and saute for 1 minute.
  • Next, add the carnaroli rice to the pan a reduce the heat to medium. Constantly stir the rice until the it begins to stick to the bottom of the pot and the green garlic begins to become golden brown. Add the white wine.
  • At this point, the risotto will need to be stirred constantly. Keep cooking the rice until the white wine has virtually no hint of alcohol. Add a good 2 pinches of salt.
  • Add ½ cup of the hot stock, and continue to stir until most of the stock is absorbed. Repeat this process until there are 1.5 cups of stock left. This should take about 20-25 minutes.
  • At this point, the rice should almost be perfectly al dente. Check the rice by eating a grain or two. The outside should be firm, but give and the inside should have a little bite, or tooth to it. If the rice seems a bit under done, add ½ cup of water at this point.
  • Add the final 1.5 cups of stock, the cooked greens, lemon zest and the rest of the scallions. Stir constantly for 1 minute.
  • Turn off the heat and add the butter, parmigiano reggiano and stir for another minute, creaming out the risotto.
  • Fold in the flowering greens buds and flowers and the lemon juice, check for salt and add some freshly cracked black pepper to taste.
  • Serve immediately!
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