Risotto with Fava Bean Purée and Asparagus

Name: Risotto with Fava Bean Purée and Asparagus
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 2/3 cup Carnaroli rice (about 120 grams); 2 cups fresh fava beans (about 300 grams); 1 1/3 cups asparagus (about 200 grams); 2 tablespoons Parmesan cheese, grated (about 20 grams); 1 1/2 tablespoons extra virgin olive oil (about 20 ml); 1 shallot; 1 onion; 1 carrot; leaves Celery; Parsley; 2 cups water (about 500 ml)

Antonella Magaletti @antomaga

la Spezia

For anyone craving a dish full of the classic flavors of May.

Antonella Magaletti @antomaga

la Spezia

For anyone craving a dish full of the classic flavors of May.

Saved

Ingredients

45 minutes

Serves 2 servings

2/3 cupCarnaroli rice (about 120 grams)
2 cupsfresh fava beans (about 300 grams)
1 1/3 cupsasparagus (about 200 grams)
2 tablespoonsParmesan cheese, grated (about 20 grams)
1 1/2 tablespoonsextra virgin olive oil (about 20 ml)
1shallot
1onion
1carrot
leavesCelery
Parsley
2 cupswater (about 500 ml)

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Steps

45 minutes

1

Shell the fava beans and boil them in salted water for about 12 minutes. Drain and transfer them to a bowl of ice water to preserve their color.
2

Meanwhile, prepare the vegetable broth for the risotto by combining water, salt, onion, carrot, celery leaves, and parsley, all roughly chopped.
3

Sauté the shallot in half of the olive oil until golden. Add the rice and toast for 3 minutes over low heat.
4

While the rice is toasting, use an immersion blender to purée the fava beans and three-quarters of the asparagus (which you have steamed in the microwave for 6 minutes), adding a ladle of broth. The purée should be thick.
5

Add broth to the risotto and cook according to the rice package instructions. Halfway through cooking, stir in the fava bean and asparagus purée, and continue to cook, adding more broth as needed.
6

Sauté the remaining asparagus in a pan with the rest of the olive oil and some Parmesan. These will be used to garnish the dish.
7

Once the risotto is ready, serve and enjoy, finishing with a drizzle of raw olive oil and a sprinkle of Parmesan cheese.