- 8
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
Preparation
Step 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.
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.
Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.
Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic; sauté 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.