:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__04__20120425-spring-vegetable-risotto-01-59cbf4b7fef149cb9f274dbed6f31d45.jpg)
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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats