Spring Risotto

Ingredients

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

Equipment

• bowl
• sauce pan

Directions

1. Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes.
2. Drain mushrooms; rinse with cold water.
3. Drain and chop.
4. Remove beans from pods; discard pods.
5. Place beans in a medium saucepan with remaining 3 cups boiling water; cook beans 1 minute. Rinse with cold water.
6. Drain; remove outer skins from beans. Discard skins.
7. Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.
8. Heat olive oil in a large saucepan over medium-high heat.
9. Add leek and garlic; saut 2 minutes or until leek is tender.
10. 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.
11. 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.
12. Sprinkle each serving with cheese.