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

kept bynblackler
recipe bySerious Eats

yield: serves 4 to 6, active time 1 1/2 hours, total time 1 1/2 hours


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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