Easy Instant Pot Risotto with Wild Ramps and Parmesan (stovetop instructions included)

Instant Pot Risotto with Wild Ramps and Parmesan in a white bowl with a fork

Parmesan cheese, Arborio rice, lemon, and garlicky ramps come together in this delightful risotto. Easy Instant Pot Risotto with Wild Ramps and Parmesan is a simple and satisfying weeknight dinner that will work in any pressure cooker!

Instant Pot Risotto with Wild Ramps and Parmesan in a white bowl with a fork

If you love this recipe, try this Pumpkin Risotto or this Lemon Risotto with a Salad on Top.

I just love chucking ingredients in the instant pot and in mere minutes dinner is on the table. Really the Instant pot has been life-changing for risotto. Once considered fussy restaurant fare or a dish made on weekends when one had lots of time to cook. Now, you can turn out quite the delicious risotto in a flash. This sort of recipe has harmonious ingredients lemon, parmesan, ramps, wine, rice.

These flavors work well with other foods so you can serve up this risotto with a myriad of other things.

  • Caramelized scallops come to mind 
  • Any spring vegetable would work as an accompaniment like roasted asparagus
  • Steamed artichokes would be lovely.
  • Salmon or shrimp a delight.

You get the picture. This risotto is the perfect foil for whatever wonderful proteins or other veggies you have in mind. So, experiment, improvise and enjoy this lavish rice dish with that gorgeously green swirl from the wilted ramp greens.

Let’s Get Cooking!

ingredients for Instant Pot Risotto with Wild Ramps and Parmesan


Detailed measurements and ingredients can be found within the recipe card at the end of this post.

  • Arborio Rice – Arborio rice is the traditional rice used when making risotto. I would not substitute a different rice. Arborio releases the starch that gives you that creamy risotto consistency. 
  • Ramps-Ramps are an allium plant that is grown wild in the spring and early summer. Leeks, spring onions, or roasted garlic would work as a substitute.
  • Parmesan Cheese – My preference is an aged Parmigiano Regianno, the good stuff. You want a hard grating cheese, Piave or Pecorino Romano would work as a substitute. 
  • Lemon – Totally optional, but absolutely delicious
  • Chicken Stock-A flavorful Vegetable stock works as well.
  • White Wine- Dry white vermouth is fantastic in risotto and works in this recipe as an alternative. Or if you don’t have either you can forgo altogether.


close up of Instant Pot Risotto with Wild Ramps and Parmesan


  • Turn the instant pot to the saute setting (I used a 6 quart Instant Pot)
  • Begin by sauteing the white bulb part of the ramps in butter until tender.
  • Add arborio rice and stir to coat with the buttery ramps.
  • Add wine and continue stirring until all the wine has evaporated.
  • Add chicken broth, stir well.
  • Close the lid of the instant pot and place the knob in the “sealed” position.
  • Cook on manual for 4 minutes
  • Quick release! 
  • Stir well, add in ramp greens, stir until wilted.
  • Add lemon zest, parmesan, salt and black pepper. Stir.
  • Serve immediately.

Instant Pot risotto with wild ramps


  • Do not overcook! – Make sure you initiate quick release, open the lid immediately and get to stirring. If the rice sits for much longer it will become mushy
  • Add more liquid if needed. When you open the lid you should see quite a bit of liquid on top, if your risotto turns out too tight add a bit more liquid
  • Add cheese at the end, not before you pressure cook the risotto. Cheese can create a glue like consistency in pressure cooker risotto, this is not what you are looking for! Finish the risotto with cheese, right before you serve it.

Wild Ramps - Buttery soft scrambled eggs with fresh spring wild ramps and tangy goat cheese. A simple, yet decadent, breakfast. Only four ingredients, 5 minutes from start to finish. 

Wild Ramps - Buttery soft scrambled eggs with fresh spring wild ramps and tangy goat cheese. A simple, yet decadent, breakfast. Only four ingredients, 5 minutes from start to finish. 



Ramps are wild onions. They taste like a cross between garlic and onion. In my assessment, they are closer to garlic in flavor and bring that signature garlicky flavor to dishes when cooked. If eaten raw, a ramp will be quite assertive but when cooked they have a wonderfully mellow garlic flavor.

Ramps have glorious tender greens attached to their more pungent root. The greens taste like a Willy Wonka imagined garlic spinach in one tender bite. 

Bowl of arborio rice


Risotto is a famous rice dish from Italy that relies on a specific type of rice to create its creamy texture. Arborio rice is used in risotto and when cooked properly and slowly, the starch will release from the rice to create the risotto’s signature creaminess. The cook works to coax the starch out of the rice, which in addition to butter and parmesan cheese, gives the dish a comforting cheesy, creamy texture and taste.


Ramps have similar health benefits to other alliums like onions, garlic, or leeks. They are disease fighters and work to support the immune system. Ramps are rich in vitamins and minerals and have anti-oxidant superpowers.


This recipe is gluten-free.

  • Vegetarian – Substitute vegetable broth for the chicken broth.
  • Vegan – Use vegetable broth instead of chicken broth and nutritional yeast for the parmesan.
  • Low Fodmap– Only use the leafy tops of the ramps but omit the white bottom.

2 white bowls of Instant Pot Risotto with Wild Ramps and Parmesan


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Instant Pot Apricot Ginger Chicken Thighs with Bok Choy

Instant Pot Polenta

Instant Pot Korean Beef

I can’t wait for you to try this Easy Instant Pot Risotto with Wild Ramps! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo! 

If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!

Instant Pot Risotto with Wild Ramps and Parmesan in a white bowl with a fork

Parmesan Ramp Risotto in the Instant Pot (stovetop instructions included)

Abra Pappa, MS, CNS, LDN

Parmesan, Arborio rice, lemon and garlicky ramps come together in this delightful risotto. Made in the instant pot, parmesan ramp risotto is a simple and satisfying weeknight dinner.

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Prep Time 15 mins

Cook Time 8 mins

Course entree, Main Course

Cuisine American

Servings 4 servings

Calories 537 kcal


  • 1 bunch ramps separate leaves from the onion stalk/bulb and reserve. Chop the ramp bulbs, you should have 1/2 cup of the chopped ramp bulbs.
  • 2 tbsp butter
  • 2 cups Arborio Rice
  • 1/2 cup white wine
  • 4 cups chicken stock **NOTE: You will need 8 cups of stock for stovetop version of this recipe
  • 1 tsp. lemon zest (zest from 1 lemon)
  • 1/2 cup parmesan cheese, grated
  • salt & pepper, as needed


Instant Pot Instructions

  • Set instant pot to sauté setting.
  • Melt butter. Then, sauté ramp bulbs until tender. (about 3 minutes)

  • Add rice and stir well to coat the rice with butter and ramps.

  • Add wine and stir until all liquid has evaporated.

  • Add chicken (or veggie) stock. Stir.

  • Close lid to sealed position.

  • Set on manual for 4 minutes (or high pressure for 4 minutes).

  • When finished cooking, quick release the pressure according to the manufacture’s instructions. Remove the lid and stir! The risotto will look a little wonky, but stick with it!

  • Stir in the ramp leaves and allow them to wilt. Add lemon zest and stir.

  • Stir in parmesan and season with salt and pepper. Serve immediately.

Stovetop Instructions

  • Melt butter in a large saucepan. Add in chopped ramp bulbs. Cook until soft (about 3-4 minutes).
  • Warm 8 cups of chicken stock in a separate sauce pan.

  • Add in risotto rice. Stir to coat with butter and ramps then allow the rice to toast a bit, stirring for about 3-4 minutes.

  • Tip the white wine into saucepan and cook until all the liquid is evaporated.

  • Begin by adding a large ladle of warm stock to the risotto pan. Stir in a circle, around the pan until all the stock is evaporated. This stirring helps to release the starch from the rice.

  • Repeat steps with the remainder of the stock, adding in a ladle of stock and then stirring in a circle until the liquid is evaporated.

  • As you get close to the end of the stock, taste the risotto. You want the rice to be tender but al dente with a lovely chew or bite.

  • The risotto should look creamy and a bit brothy at this point. The Italians say that you should have a “wave”, meaning that if you tip the pan back and forth the risotto will swoop back and forth like a wave. It will be sufficiently creamy and brothy to move as such.

  • Add in ramp greens and lemon zest and stir until greens are wilted.

  • Stir in parmesan cheese and season with salt and pepper.

  • Pop on the lid and allow the risotto to sit for a few minutes. Then, serve immediately.


*Risotto will keep in an airtight container in the refrigerator for up to 3 days.
You can reheat in the microwave or on the stove top adding a bit more stock or a splash of water to loosen. 


Calories: 537kcalCarbohydrates: 87gProtein: 16gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 324mgPotassium: 315mgFiber: 4gSugar: 2gVitamin A: 753IUVitamin C: 5mgCalcium: 183mgIron: 5mg

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