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Fiddlehead Fern Risotto
[Vegan]

PE By: Pamela Elizabeth

Author Bio

In 2005 Pamela Elizabeth opened Blossom Restaurant in a townhouse in NYC, hoping to show patrons that... Read More

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Fiddlehead Fern Risotto [Vegan]

743

Dairy Free

This recipe from Blossom on Columbus in NYC is from their new "In Bloom" Spring menu. The menu truly puts vegetables center stage. The idea is also to use ingredients that are truly in season. In this case they are using the unique vegetable fiddlehead firms. Blossom's executive Chef... Read More

Ingredients You Need for Fiddlehead Fern Risotto [Vegan]

For the Risotto:

3 cups arborio rice
1/2 white onion
1/4 cup white wine
3 cups water
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper

For the Green Pea Sauce:

2 cups green peas (frozen is fine)
1 cup water
2 handfuls spinach
Zest of 2 lemons
1 teaspoon salt

For the Sautéed Vegetables:

1 teaspoon minced shallots
1 pound baby tri-color carrots (peeled)
1 pound baby fennel
1/2 pound fiddlehead ferns
1 tablespoon vegan butter
Salt and pepper to taste

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How to Prepare Fiddlehead Fern Risotto [Vegan]

Mince the 1/2 onion. Heat 2 tbs olive oil in a large sauté pan and add the minced onion, sautéing until soft and translucent, but not browning. Add the dry Arborio rice, and sauté for 2-3 minutes. Add white wine, continue to stir. Add the water, and simmer on low heat until the water is absorbed. Set the risotto aside.
Bring 2 quarts of water to a boil. Blanche the peas for 30 seconds to 1 minute, then submerge in icewater for 30 seconds to stop the cooking process. Remove the peas from the icewater and place in a high-speed blender with the 1 cup water, spinach, lemon zest, and salt. Blend until smooth, then set aside.
Finally, heat the vegan butter in a large sauté pan. Add prepped vegetables to pan and sauté on medium heat until beginning to brown. Set aside.
To finish the risotto, heat 1 tablespoons olive oil in a large sauté pan on medium heat. Add the shallots and a splash of white wine, and sauté for 1-2 minutes. Add the finished risotto and green pea sauce, and stir in pan until well-combined.
Plate with risotto on the bottom, and top with the sautéed fiddleheads, carrots, and fennel~!

Notes

Photo credit to Alex James Etling

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.