This recipe came to me via Door to Door Organics, my weekly delivery service of fresh (and mainly local) produce. Door to Door Organics posted this recipe courtesy of www.allrecipes.com and now I pass it along. We will be having this Friday night for dinner. I will be replacing the chicken broth with vegetable broth since almost everyone in my household is now vegetarian! Bon apetito!
GREEN RISOTTO WITH FAVA BEANS (Serves 4)
Courtesy of allrecipes.com
By: DJFoodie “I can’t stress enough how much better this is if it is stirred constantly. If one’s arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!”
Ingredients:
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste
Method:
1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods (preferably in your compost). Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes, then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
2. In a separate large saucepan bring the broth to a simmer and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
