Risotto is one of those comforting dishes that I absolutely love. Warm creamy, porridge-like, silky smooth rice with seasonal veggies is a dish that gets me every time. I recently made this beautiful spring vegan risotto on our new Bluestar RNB Series 36″ range from AJ Madison and am super excited to share this easy and delicious risotto recipe with you.
Powerful Performance for the Home Cook
This is the first vegan risotto I’ve cooked on the range top and it turned out perfect. Bluestar’s open style SuperNova burners provide a powerful restaurant stye performance for the home cook. They are really incredible to work on. The flame adjusts to your needs and lets you go from super high heat to a low simmer in seconds. For this risotto I kept a separate pot of simmering stock on a low heat to ladle into the rice as needed. I heated up the skillet on a medium flame on one of the highest powered 22k btu burners and adjusted from medium to low as needed throughout the cooking process. I’ve cooked on a lot of high-end ranges as a private chef and Bluestar’s burners are by far the top performing ones I’ve ever experienced. I can’t say enough good things about this range!
If you’re thinking about upgrading your stove or about to start a remodel or new build I highly recommend looking into Bluestar’s series of ranges. They have tons of color options and trim options that allow you to create a truly one-of-a-kind range for your home or studio kitchen. The folks at AJ Madison are a delight to work with on customizing your range and have competitive pricing with free nation-wide delivery.
Vegan Risotto Tips and Tricks
Look for carnaroli rice to use for risotto as opposed to abrorio because it tends to be better at staying al dente. This risotto comes together in about 30 minutes and is relatively easy. You just have to keep stirring it while it cooks so prep all of the veggies first and be prepared to stand and stir for a good 20-30 minutes. Risotto is done when the rice is tender with a bite or al dente and has a creamy porridge-like consistency. When you run a spoon or spatula through it the risotto will slowly fill in the space like a slow moving wave or “la onda”, as Italians call it.
The starches in the rice will set up quickly and thicken the risotto so it is best to serve this dish right away. If the risotto does get too thick, you can always loosen it back up by stirring in more simmering water or stock. Just remember to taste for seasoning and adjust accordingly. Although we didn’t have any leftovers this time, one of the best things about leftover risotto is making arancini, those delicious Sicilian fried rice balls, the following day.
I made a ASMR-esque video showing the entire process of how to make delicious vegan risotto… check it out below! Turn the sound up to hear how lush this creamy risotto sounds.
scroll for video and recipe…
Vegan Spring Risotto with Asparagus, Ramps and Peas
Yield 4 servings
Learn how to make the creamiest luscious vegan risotto with this yummy spring version loaded with asparagus, ramps and peas.
- 1 cup carnaroli rice
- 1 medium vidalia or sweet onion
- 4 cloves of garlic
- 1 lb of asparagus stalks
- 1 cup fresh sugar snap peas, trimmed
- 1 1/2 cups fresh or frozen shelled peas
- 1 small bunch of wild ramps
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoon kosher sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 bay leaves
- 1/4 teaspoon red pepper flakes
- sprig of thyme
- 1/4 cup white wine
- 1-1 1/2 quarts water or low sodium veggie stock
- 1 teaspoon fresh lemon zest, finely grated
- 1/2 cup coconut milk (homemade or canned)
- Start by bringing a pot of water or veggie stock to simmer.
- Then prep the vegetables. Peel and chop onion into small pieces. Peel and mince garlic cloves. Rinse and then trim ends of asparagus by snapping them off. Then cut them into thirds on a diagonal. Rinse ramps and trim roots if attached, then chop white part of stems into 1/2" long pieces, and chop leaves into larger pieces.
- Heat large deep sided skillet on medium heat. When skillet is hot add olive oil followed by chopped onion. Stir with a wooden spoon and cook onion until it starts to become translucent, about 2 minutes.
- Now add garlic and stir into onion. Then add and stir in thyme, bay leaves, red pepper flakes and black pepper.
- Sauté onion and garlic until they start to brown, about 3-5 minutes.
- Stir in rice to lightly toast it, about 1 minute.
- Deglaze pan with white wine and stir to pick up all the browned bits off the skillet surface.
- Stir in kosher salt.
- Ladle in the simmering water or stock one ladle-full at a time, allowing the water/stock to be absorbed by rice before adding more. Stir constantly while the rice absorbs the liquid. Repeat this process until the rice is tender with a bite or al dente and has a creamy porridge-like consistency, about 20-30 minutes total
- Towards the end of cooking, about 6-8 minutes before it's done add the asparagus and ramp stems, saving the ramp leaves to add later.
- Add the ramp leaves and sugar snap peas (and green peas if using fresh peas) at about 3 minutes before the risotto is done cooking.
- Risotto is done when you run a spoon or spatula through it and it slowly fills in the gap, like a slow moving wave.
- Turn off heat and, if using frozen peas stir them in now along with coconut milk and lemon zest. Taste for salt and pepper and season accordingly.
- Serve immediately with an optional drizzle of olive oil at plating.
- The starches in the rice will start to set up quickly and thicken the risotto, so it is best eaten right as it's done cooking.
- If risotto does thicken then loosen it up with a little more simmering water or stock and taste for seasoning, adjusting as needed.
- Create a quick psuedo-stock by adding all of the veggie peels and trimmings from prep to the simmering water.
- Leftovers will keep covered and refrigerated for up to 1 week. Reheat and loosen with water/stock to serve.
- Use leftover risotto to make arancini, Sicilian fried rice balls, the following day.
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