Early Spring Risotto

While it may not be August with its plethora of fresh, local produce to consume – juicy tomatoes, zucchini, sweet corn… – there is still an abundance of fresh veggies to get your hands on.

Here’s some of the deliciousness that’s in season in the seacoast this month: Arugula, Chives, Parsnips, Collard Greens, Morels, Mushrooms, Nettles, Ramps, Rutabaga, Assorted Herbs

Not sure what to cook with these ingredients? Here’s an idea!

Sauteed mushroom and ramp risotto topped with crispy thyme and fresh scallions and arugula. Make sure to tag us if you try this recipe!

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Check out the link below to see what’s in season during any month.


Early Spring Risotto

This recipe features some of early spring’s most vibrant and fresh produce. These are some of the first things that present themselves to us to be chowed down on after the long winter. 


  • 1 lb mushrooms (I used a combination of oyster, king trumpet, and cremini but any edible types will do), thinly sliced
  • A generous handful of ramps, thinly sliced
  • 2 handfuls fresh arugula
  • A few scallions, thinly sliced
  • 5-6 sprigs fresh thyme
  • 5 cups chicken stock (I like to use homemade)
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 8 tbsp butter
  • Juice from ½ a lemon
  • ¾ cup dry white wine 
  • 1 ½ cups arborio rice


To Make:

1. Warm broth over low heat in a small saucepan. 

2. In a heavy skillet, melt half of the butter over medium heat. Add mushrooms and ramps and saute until tender, about 8 minutes. Ramps have a pretty strong garlic flavor, but if you’d like to you can add some minced garlic now. Add 3 thyme sprigs (saving the other 2 -3 for later), salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.

3. Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.

4. Add the wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of the broth and stir until almost all broth is absorbed. Continue adding broth 1 cup at a time, and stir until liquid is almost absorbed. (Be patient, this step takes 20-25 minutes.)

5. Gently stir in the heavy cream and parmesan cheese and cook for an additional 5 minutes on low heat. Add in the fresh arugula at the end.In a small skillet over medium heat add a generous swirl of olive oil.

6. Once oil is hot, add the remaining sprigs of thyme. Crisp them in the pan for 2-3 minutes, until fragrant. 

7. Once ready, dish risotto into bowls. Top with mushroom/ ramp mixture, crispy thyme, fresh scallions, cracked black pepper, and parmesan cheese. Bon appétit!