Spring Risotto

Spring Risotto
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ teaspoon salt
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons sun-dried tomato paste
  • 2 garlic cloves, minced
  • 2 cups thinly sliced leek (about 3 large)
  • 2 cups thinly sliced leek (about 3 large)
  • + 21 more ingredients
    • 2 pounds unshelled fava beans
    • 2 cups Arborio rice
    • 6 cups boiling water, divided
    • 2 cups Arborio rice
    • 1/3 cup sliced green onions
    • 1/3 cup sliced green onions
    • ¾ cup (3 ounces) finely grated fresh Romano cheese
    • 6 cups boiling water, divided
    • ½ teaspoon freshly ground black pepper
    • 1 cup dry white wine
    • 1 cup dry white wine
    • 2 tablespoons sun-dried tomato paste
    • 2 garlic cloves, minced
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 5 cups fat-free, less-sodium chicken broth
    • 5 cups fat-free, less-sodium chicken broth
    • 1 cup dried morels
    • 1 cup dried morels
    • 2 pounds unshelled fava beans
    • ¾ cup (3 ounces) finely grated fresh Romano cheese

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. 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....

View full recipe at My Recipes

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