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Spring Risotto with Mizuna, Asparagus, and Fava Beans

Spring Risotto with Mizuna, Asparagus, and Fava Beans

Mizuna seems to be the latest craze to hit the Pacific Northwest. The greens have a distinctive peppery taste, and is very versatile, eaten raw (in salads) or cooked (in risotto).


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2-3 cloves garlic, chopped
  • 2 cups white long-grain rice
  • 2-3 cups broth (I used vegetable broth, but chicken would work)
  • 1/2 lb asparagus, cut into bite-sized pieces
  • 1/2 cup fava beans (fresh, shelled)
  • 1 bunch mizuna, cut into thirds (stems included)
  • salt and pepper to taste (be careful with the salt if the broth you use has a high salt content)
  • 1/2 cup Parmesan cheese, grated
  • water as needed

Risotto Cooking

Heat olive oil in a large pan or pot.  Add onion and saute until caremalized, add garlic and saute one more minute.  Add rice and stir until rice starts to brown, about 3 minutes.  In another pot, heat water and parboil asparagus and fava beans for 2 minutes.  Drain and set aside.  Add broth to rice, 1 cup at a time, until absorbed.  At this point, taste the rice to see how firm it is.  If it is not soft enough, add more water, 1 cup at a time, until rice reaches desired firmness.  Add asparagus, fava beans, Parmesan, and mizuna greens and stir into rice.  Cover and let sit for 2-3 minutes or until greens wilt.  Salt and pepper to taste.

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