Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups boiling water, divided; 1 cup dried morels; 2 pounds unshelled fava beans; 5 cups fat-free, less-sodium chicken broth; 1 tablespoon olive oil; 2 cups thinly sliced leek (about 3 large); 2 garlic cloves, minced; 2 cups Arborio rice; 2 tablespoons sun-dried tomato paste; 1 cup dry white wine; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/3 cup sliced green onions; 3/4 cup (3 ounces) finely grated fresh Romano cheese

Servings: persons

6 cups boiling water, divided
1 cup dried morels
2 pounds unshelled fava beans
5 cups fat-free, less-sodium chicken broth
1 tablespoon olive oil
2 cups thinly sliced leek (about 3 large)
2 garlic cloves, minced
2 cups Arborio rice
2 tablespoons sun-dried tomato paste
1 cup dry white wine
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup sliced green onions
3/4 cup (3 ounces) finely grated fresh Romano cheese

1
Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes. Drain mushrooms; rinse with cold water. Drain and chop.
2
Remove beans from pods; discard pods. Place beans in a medium saucepan with remaining 3 cups boiling water; cook beans 1 minute. Rinse with cold water. Drain; remove outer skins from beans. Discard skins.
3
Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.
4
Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic; saute 2 minutes or until leek is tender. Add rice and tomato paste; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 1/2 minutes or until liquid is absorbed. Stir in 1 cup broth; cook about 2 1/2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in morels and beans; cook for 30 seconds or until thoroughly heated. Stir in green onions. Sprinkle each serving with cheese.

4501

kcal

Calories

386

Fat

144

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups boiling water, divided, 1 cup dried morels, 2 pounds unshelled fava beans, 5 cups fat-free, less-sodium chicken broth, and more.

Yes, Spring Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Risotto

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