Structure Your Shopping

Russ Parsons is the editor of the LA Times Food section and the author of How to Pick a Peach.

Simple Risotto

Serves 4 to 6

From Mark Bittman's How to Cook Everything

Spring vegetable stew - Photo Courtesy LA Times

Spring Vegetable Stew

Juice of 1/2 lemon

2 lbs baby or medium artichokes

1 cup shelled fava beans (about 1 1/2 pounds in the pod)

2 lbs asparagus

1/2 lb bulbing onions

1/4 cup butter ( 1/2 stick), divided

2 Tablespoons minced shallots

1/2 cup white wine

1/4 cup water

2 tsps minced tarragon

Salt

Herbed ricotta gnocchi (recipe)

Grated Parmigiano- Reggiano

Evan's Cianfotta

Music Break: Leaving The Town by Marco Beltrami