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

Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels Recipe
13 Ingredients
  • 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
Nutrition
439
22% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

15% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

24% 72

Carbs (net)

- 66

Fiber

26% 7

Sugars

- 7

Sugars, added

- 0

Protein

23% 11

Cholesterol

- 0

Sodium

27% 651

Calcium

7% 68

Magnesium

19% 81

Potassium

15% 717

Iron

20% 4

Zinc

23% 3

Phosphorus

33% 233

Vitamin A

7% 61

Vitamin C

49% 44

Thiamin (B1)

22% 0

Riboflavin (B2)

28% 0

Niacin (B3)

26% 4

Vitamin B6

32% 0

Folate equivalent (total)

31% 126

Folate (food)

- 126

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

2% 0

Vitamin E

16% 2

Vitamin K

74% 89
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