Risotto fave e pecorino 
Fava Bean and Pecorino Risotto
No matter how you celebrate May 1st, fava beans and pecorino are a must-have tradition! And with the weather forecast, a nice risotto is still perfect for the day. Enjoy!
Fava Bean and Pecorino Risotto
No matter how you celebrate May 1st, fava beans and pecorino are a must-have tradition! And with the weather forecast, a nice risotto is still perfect for the day. Enjoy!
Cooking Instructions
- 1
Blanch the shelled fava beans for a few minutes in boiling water, then drain and transfer them to a bowl of ice water to keep their bright green color.
- 2
In a skillet, sauté the shallot in a drizzle of extra-virgin olive oil. Add the fava beans and a few mint leaves, and sauté briefly. Season with salt and pepper.
- 3
Transfer the fava beans to a blender or use an immersion blender to puree them (set a few whole beans aside for garnish, if you like).
- 4
In the same skillet, toast the rice for a minute, then deglaze with the white wine. Begin cooking the rice by adding a ladleful of hot vegetable broth at a time, stirring and adding more as needed.
- 5
When the rice is almost done, stir in the fava bean puree and continue cooking, adding broth as needed.
- 6
Once the rice is cooked, turn off the heat and stir in the butter and grated Pecorino Romano. Plate and serve! Enjoy!
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