Fava Bean and Pecorino Risotto

Name: Fava Bean and Pecorino Risotto
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 2 cups Carnaroli rice (about 360 grams); 2 2/3 cups shelled fava beans (about 400 grams, after removing pods and skins); 1 shallot; as needed Vegetable broth,; as needed Extra-virgin olive oil,; 1/4 cup dry white wine (about 60 ml); Salt, to taste; 2 heaping tablespoons grated Pecorino Romano cheese; A few fresh mint leaves; Black pepper, to taste; 1 tablespoon butter

Pamy Fatto con amore @Pamyfattoconamore

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!

Pamy Fatto con amore @Pamyfattoconamore

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!

Saved

Ingredients

45 minutes

Serves 4 servings

2 cupsCarnaroli rice (about 360 grams)
2 2/3 cupsshelled fava beans (about 400 grams, after removing pods and skins)
1shallot
as neededVegetable broth,
as neededExtra-virgin olive oil,
1/4 cupdry white wine (about 60 ml)
Salt, to taste
2heaping tablespoons grated Pecorino Romano cheese
A fewfresh mint leaves
Black pepper, to taste
1 tablespoonbutter

Saved

Steps

45 minutes

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!