Spring Vegetable Risotto

Experience the enchanting flavors of spring in every bite with this delightful Spring Vegetable Risotto. Asparagus, sugar snap peas, fava beans, and baby zucchini combine harmoniously to create a colorful and vibrant dish that celebrates the season’s best produce. Enhanced with reconstituted morel or porcini mushrooms, this risotto offers an earthy depth and richness, perfect for those drizzly days in May. The trick to achieving a flavorful and creamy risotto is starting with a great-flavored liquid, and in this recipe, the blanching water from the vegetables and the rehydrated mushroom liquid come together to create a quick vegetable stock. Prepare to be enchanted by the bright and springy flavors of this Spring Vegetable Risotto!

Serves: 4 to 6

INGREDIENTS:

• 8 ounces asparagus (white, green, or purple, or a combination), ends trimmed, stalks cut into 1-inch segments, tips reserved separately
• 8 ounces sugar snap peas, cut into ½-inch segments on the bias
• 8 ounces shelled fresh fava beans (still in their skins)
• 8 ounces baby zucchini, split lengthwise in half
• 2 ounces dried morel or porcini mushrooms
• 1½ cups (about 13½ ounces) risotto-style rice (Carnaroli, Arborio, Vialone Nano, or Bomba)
• ¼ cup extra-virgin olive oil
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 2 small shallots, finely minced (about 2 tablespoons)
• 1 cup dry white wine (optional—can be replaced with extra blanching water)
• Kosher salt and freshly ground black pepper
• ¼ cup fresh parsley leaves, finely chopped
• 2 teaspoons grated zest and 1 tablespoon juice from 1 lemon

INSTRUCTIONS:

1. Bring 2 quarts lightly salted water to a boil in a medium pot. Prepare an ice bath. Blanch each vegetable separately, starting with the asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini. Cook each vegetable until just tender (about 2 to 3 minutes) and transfer to the ice bath to stop the cooking. Drain all the vegetables and set them aside. Carefully peel the skins off the fava beans and set them aside.
2. In a microwave-safe bowl, cover the dried mushrooms with 4 cups of the vegetable blanching water (reserve an additional 1 cup water if not using wine, and discard the rest). Microwave on high until just starting to simmer (about 5 minutes). Let the mushrooms steep for 10 minutes, then remove them and carefully dry them with paper towels. Reserve the mushroom liquid.
3. Combine the rice and mushroom liquid in a large bowl. Agitate the rice with your fingers or a whisk to release the starch. Pour the rice and liquid into a fine-mesh strainer set over a 2-quart liquid measure or large bowl and allow it to drain for 5 minutes, stirring the rice occasionally. Reserve the liquid.
4. Heat 3 tablespoons of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the rice and cook, stirring and tossing frequently, until all the liquid has evaporated, the oil is bubbling, and the rice has taken on a golden blond color and nutty aroma (about 5 minutes). Add the minced garlic and shallots, and cook, stirring, until aromatic (about 1 minute). If using, add the white wine, stir once, and cook until reduced by half (about 5 minutes).
5. Pour all but 1 cup of the reserved broth over the rice, increase the heat to high, and bring it to a simmer. Stir the rice once, cover the skillet, and reduce the heat to the lowest setting. Cook the rice for 10 minutes, undisturbed. Stir once, shake the pan gently to redistribute the rice, cover it again, and continue cooking until the liquid is mostly absorbed and the rice is tender with a faint bite (about 10 minutes longer).
6. While the rice is cooking, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat until shimmering. Add the dried mushrooms and cook, stirring occasionally, until faintly nutty and crisp in bits (about 2 minutes). Season to taste with salt and pepper and transfer to a plate.
7. Remove the lid from the rice, add the final cup of liquid, increase the heat to high, and cook, stirring and shaking the rice constantly, until thick and creamy.
8. Fold in the blanched vegetables, rehydrated mushrooms, parsley, and lemon zest and juice. Season the risotto to taste with salt and pepper. Add water as necessary, stirring just until the risotto is creamy and loose.
9. Serve the Spring Vegetable Risotto immediately and savor the fresh and vibrant flavors of the season.

Enjoy the Bounty of Spring! Spring Vegetable Risotto is a celebration of the season’s bounty and the vibrant colors and flavors it brings. With a medley of asparagus, sugar snap peas, fava beans, and baby zucchini, enhanced by reconstituted morel or porcini mushrooms, this risotto is a delightful dish that captures the essence of spring on your plate. Revel in the rich and creamy texture, indulge in the earthy depth of mushrooms, and experience the harmonious dance of fresh vegetables with each spoonful. This Spring Vegetable Risotto is a true testament to the magic of seasonal cooking. Enjoy!