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Spring Vegetable Risotto with Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels
http://www.seriouseats.com/recipes/2012/05/spring-vegetable-risott...
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Ingredients
categorized
original
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
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
Ingredients
categorized
original
Produce
Asparagus, mixed white
(
1/2
pound
)
Baby zucchini
(
1/2
pound
)
Fava beans, fresh
(
1/2
pound
)
Garlic
(
2
medium cloves
)
Morel mushrooms, dried
(
2
ounces
)
Parsley, fresh leaves
(
1/4
cup
)
Shallots, finely minced (about 2 tablespoons), small
(
2
)
Sugar snap peas
(
1/2
pound
)
Cooking & Baking
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra-virgin
(
1/4
cup
)
Pasta & Grains
Risotto-style rice
(
1 1/2
cups
)
Beer, Wine & Liquor
White wine
(
1
cup
)
Other
1 tablespoon juice and 2 teaspoons zest from 1 lemon
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
37.2
Rating
1-100
12
Tweets
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Views
31
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Recipe Stats
Published May 9, 2012 (9 months ago).
31 people saved this recipe.
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