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

Serves: 4 Save

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

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