Other than cooking the rice until it’s nice and creamy,
all that’s left is to sauté your reconstituted mushrooms
and stir them and the blanched vegetables into the pan.
This risotto is bright and springy but still rib-sticking and
filling—perfect for the occasional drizzly day in May.
SERVES 4 TO 6
8 ounces asparagus (white, green, or purple or a
combination thereof), 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