Green Risotto With Fava Beans
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
59
Spice
42
Sweetness
47
Sourness
49
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
Chicken Broth3 tbsps
Butter (divided)1 small
Onion (finely chopped)1 cup
Arborio Rice1 cup
White WineDirections:
1
Bring a large pot of salted water to a boil
2
Meanwhile, shell the favas and discard the pods
3
Boil the favas for 4 minutes, strain and then immediately plunge into ice water
4
Let cool for 2 minutes then pierce the favas and squeeze them out of their skins
5
Separate 3/4 of the favas and puree in a food processor
6
In a separate large saucepan bring the broth to a simmer, and keep it hot
7
Meanwhile, in another large saucepan over medium heat, melt 1
8
5 tablespoons of the butter and add the onions
9
Reduce the heat to low and cook for about 5 minutes; do not brown the onions
10
Add the rice and cook, while stirring, for 2 minutes
11
Add the wine, increase the heat to medium, and stir constantly
12
When the wine has been absorbed, add a little of the hot stock
13
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through
14
To the cooked rice add the pureed favas, the remaining 1
15
5 tablespoons of butter, the rest of the favas and the cheese
16
Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly
17
Season with salt