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 over the plated dish.