Directions:
- Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saut´ until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 931.28 Kcal (3899 kJ) | ||
| Calories from fat | 628.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.8g | 107% | |
|---|---|---|---|
| Cholesterol | 177.81mg | 59% | |
| Sodium | 1066.25mg | 44% | |
| Potassium | 172.6mg | 4% | |
| Total Carbs | 46.02g | 15% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 18.89g | 38% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 162.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 237.65 Kcal (995 kJ) | ||
| Calories from fat | 160.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.81g | 107% | |
|---|---|---|---|
| Cholesterol | 45.37mg | 59% | |
| Sodium | 272.1mg | 44% | |
| Potassium | 44.05mg | 4% | |
| Total Carbs | 11.74g | 15% | |
| Sugars | 0.03g | 1% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 4.82g | 38% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.2mg | 4% | |
| Calcium | 41.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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