2 Tbs. unsalted butter
1 cup trimmed and roughly chopped Veggie Box ramps
2 cups Veggie Box asparagus pieces (1 inch)
7 cups vegetable broth
1/4 cup extra-virgin olive oil
2 cups chopped onion
1 tsp. kosher salt
2 cups short-grain risotto rice, such as arborio or carnaroli
1 cup dry white wine
1 cup of sliced mushrooms
1/2 cup grated Parmigiano-Reggiano
2 to 3 Tbs. chopped fresh flat-leaf parsley

2 Tbs. unsalted butter 1 cup trimmed and roughly chopped Veggie Box ramps 2 cup s Veggie Box asparagus pieces (1 inch) 7 cup s vegetable broth 1/4 cup extra-virgin olive oil 2 cup s chopped onion 1 tsp kosher salt 2 cup s short-grain risotto rice, such as arborio or carnaroli 1 cup dry white wine 1 cup of sliced mushrooms 1/2 cup grated Parmigiano-Reggiano 2 to 3 Tbs. chopped fresh flat-leaf parsley

In a medium sauté pan, heat the butter until foaming,
then add the muhsrooms and sauté for about three to
four minutes. Then add the ramps and sauté until
softened, about 2 minutes. Add the asparagus and
sauté another 1 to 2 minutes. Set aside. Bring the
broth almost to a boil in a large pot. Reduce the heat to
very low; the broth should stay hot but not simmer.
Heat the olive oil over medium heat in a heavy 3- to 4-
quart straight-sided sauté pan at least 10 inches wide
or in a similar-sized Dutch oven. Add the onion and 1/2
tsp. salt, and cook slowly, stirring frequently with a
wooden spoon until softened, 8 to 10 minutes. Add 1/2
cup water, lower the heat to medium low, and continue
cooking until the water is completely gone and the
onion is soft and glistening but not browned, another 5
to 10 minutes.Add the rice to the pan and raise the
heat to medium. Cook, stirring constantly, to coat the
rice with the oil, about 3 minutes. Toasted rice should
still be white and glistening, but you should hear a
clicking sound when you stir it.Pour in the wine and
cook, stirring constantly, until it’s mostly absorbed, 2
to 3 minutes. Ladle in 1-1/2 to 2 cups broth to barely
cover the rice and stir constantly. Add another 1/2
tsp. salt, adjust the heat to maintain a gentle simmer,
and keep stirring. When all the liquid has been
absorbed and the rice is dry enough that your stirring
spoon leaves a trail showing the bottom of the pot,
ladle in another cup of broth, again stirring until it’s all
absorbed. Continue adding broth in 1-cup increments,
always stirring, until the rice is nearly but not fully al
dente; this is usually 12 to 16 minutes after the first
addition of liquid.When the risotto is a few minutes
away from al dente, stir in the sautéed ramps
asparagus, and mushrooms. After you’ve added 5 cups
of liquid, taste the rice to determine if it’s al dente and
pleasantly creamy. If it is, remove it immediately from
the heat. Otherwise, let it cook a little longer,
incorporating more broth. Gently stir in the cheese and
parsley and serve immediately.