Vegan Spring Risotto with Asparagus, Ramps and Peas
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.
Recipe by Fare Isle at https://fareisle.com/spring-vegan-risotto/