Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels Recipe

Ingredients (13)

• 1/2 pound mixed asparagus (white, green, purple, or a combination thereof), ends trimmed, stalks cut into 1-inch segments, tips removed and reserved separately
• 1/2 pound sugar snap peas, cut into 1/2-inch segments on the bias
• 1/2 pound fresh shelled fava beans, still in their skins
• 1/2 pound baby zucchini, split in half lengthwise
• 2 ounces dried morel mushrooms
• 1 1/2 cups (about 13.5 ounces) risotto-style rice (see note)
• 1 cup white wine
• 1/4 cup extra-virgin olive oil
• 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
• 2 small shallots, finely minced (about 2 tablespoons)
• Kosher salt and freshly ground black pepper
• 1/4 cup fresh parsley leaves, finely chopped
• 1 tablespoon juice and 2 teaspoons zest from 1 lemon