Recipe: Orzo w/ Ramps & Goat Cheese

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Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...

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OK, I’m beginning to make a dent in my supply of ramps. Last night I made this orzo risotto which we had for dinner with some fish that I seared in a hot skillet with some of the ramp butter that I made the other day. This would be a nice accompaniment for roasted chicken as well.

This orzotto or orzo risotto technique was inspired by Pam Anderson’s How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart and can be adapted to use whatever herbs, seasonal ingredients and cheeses that you happen to have on hand.

Orzo with Spring Ramps & Goat Cheese

24 Ramps

1 Qt Water

1 Tbsp Salt

1/2 Lb Orzo

3 Tbsp Ramp Butter or Unsalted Butter

Zest of 1/2 Lemon

Black Pepper

3 oz Goat Cheese – crumbled

Sources:

Ramps – Forager, Rick Reilingh

Butter – Cabot

Goat Cheese – Coach Farm

Method

Bring 1 quart of salted water to a boil.

Meanwhile separate the bulb end of the ramps from the leafy green part. Save the bulbs ends for another use. Roll the leaves and cut them into a chiffonade.

When the water is boiling add the orzo, reduce the heat to medium-low to gently boil for 10 minutes, stirring occasionally until the water is almost all absorbed. Add the ramps and stir until wilted. Stir in the ramp butter. Using a microplane, add the zest of 1/2 a lemon and several grinds of black pepper.

Transfer to serving plates and top with crumbled goat cheese.

What is your favorite way to enjoy ramps?

This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.

Photo Credit: Cheryl Paff

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