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
642
32% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

23% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

36% 108

Carbs (net)

- 98

Fiber

39% 10

Sugars

- 10

Sugars, added

- 0

Protein

34% 17

Cholesterol

- 0

Sodium

39% 931

Calcium

10% 100

Magnesium

30% 120

Potassium

30% 1060

Iron

30% 5

Zinc

25% 4

Phosphorus

49% 346

Vitamin A

10% 92

Vitamin C

111% 67

Thiamin (B1)

26% 0

Riboflavin (B2)

32% 1

Niacin (B3)

31% 6

Vitamin B6

31% 1

Folate equivalent (total)

47% 188

Folate (food)

- 188

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

0% 1

Vitamin E

18% 4

Vitamin K

166% 133
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