A vibrant and flavorful risotto featuring the freshness of fava beans, green peas, and asparagus. This dish, enriched with Parmigiano-Reggiano cheese and saffron, is a celebration of springtime flavors.
Prep Time: 20 minutes
Cooking Time: Approximately 25 minutes
Servings: 4
Ingredients:
- 2 cups shelled fava beans (approximately 1 1/2 pounds unshelled)
- ½ cup fresh green peas
- 4 cups Homemade Chicken Stock
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped shallots
- ½ cup finely chopped carrot
- 1 cup Carnaroli or Arborio rice or other medium-grain rice
- ⅛ teaspoon crushed saffron threads
- ½ cup white wine
- 8 ounces thin asparagus, cut into 2-inch pieces
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
- ¼ cup chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions:
- In a Dutch oven, cook shelled fava beans in boiling water for 2 minutes. Drain, rinse with cold water, and remove tough outer skins.
- Cook green peas in boiling water for 2 minutes. Drain, rinse, and set aside.
- Simmer Homemade Chicken Stock in a saucepan, keeping it warm over low heat.
- In the Dutch oven, heat olive oil over medium heat. Add shallots and carrot, cooking for 4 minutes until tender, stirring occasionally.
- Add rice and crushed saffron; cook for 1 minute, stirring constantly. Pour in white wine; cook for 30 seconds or until almost absorbed, stirring constantly.
- Gradually add 1 cup of warm stock; cook for 4 minutes or until absorbed, stirring constantly. Continue adding stock, 1/2 cup at a time, stirring until absorbed before each addition (approximately 25 minutes total).
- Stir in fava beans, peas, and asparagus with the last addition of stock. Remove from heat and fold in Parmigiano-Reggiano, parsley, salt, and pepper.
Nutrition Facts (Per Serving):
- Calories: 371
- Fat: 10.2g
- Saturated Fat: 3.3g
- Mono Fat: 4.7g
- Poly Fat: 1.4g
- Protein: 21.8g
- Carbohydrates: 54.8g
- Fiber: 3.4g
- Cholesterol: 19mg
- Iron: 3mg
- Sodium: 354mg
- Calcium: 221mg
Keep in mind that the nutritional information offered here is a general approximation and may differ depending on the specific brands of ingredients and portion sizes you choose.
Cooking Tips:
- For a richer flavor, use homemade chicken stock.
- Ensure the stock is kept warm to facilitate a seamless absorption process.
- Experiment with different varieties of rice for diverse textures in your risotto.
- Garnish with additional Parmigiano-Reggiano and a drizzle of extra-virgin olive oil before serving for an extra touch of indulgence.