Spring Risotto might be just the main course you are searching for. This gluten free and vegetarian recipe serves 8. One serving contains 419 calories, 17g of protein, and 6g of fat. Only This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Spring. If you have arborio rice, garlic cloves, salt, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.
Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes.
Drain mushrooms; rinse with cold water.
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; saut 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.