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

Serious Eats
15Ingredients
470Calories
50Minutes

Ingredients

  • 1/2 pound asparagus (mixed, 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 fava beans (fresh shelled, still in their skins)
  • 1/2 pound baby zucchini (split in half lengthwise)
  • 2 ounces mushrooms (dried morel)
  • 1 1/2 cups risotto (style rice, see note)
  • 1 cup white wine
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic (grated on a microplane grater, about 2 teaspoons)
  • 2 shallots (small, finely minced, about 2 tablespoons)
  • ground black pepper
  • kosher salt
  • 1/4 cup fresh parsley leaves (finely chopped)
  • 1 tablespoon juice
  • 2 teaspoons lemon
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NutritionView more

470Calories
Sodium8%DV180mg
Fat17%DV11g
Protein24%DV12g
Carbs25%DV74g
Fiber28%DV7g

PER SERVING *

Calories470Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium180mg8%
Potassium710mg20%
Protein12g24%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate74g25%
Dietary Fiber7g28%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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