Go Back
Fava bean risotto
Print Recipe
5 from 1 vote

Fava beans risotto

Springtime is the perfect season for this wonderful risotto, but thanks to frozen fava beans you can have it all year long. Veggie and creamy, you can add some crispy ham on top to make it really delicious and impress your friends!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: creamy, fava bean, healthy, spring
Servings: 4 people
Calories: 250kcal
Author: Roberto
Cost: $2

Equipment

  • a pan to cook the rice
  • a small pan to cook the fava bean
  • a small pan to fry the ham
  • a mixer
  • a spoon

Ingredients

  • 320 gr Carnaroli rice https://en.wikipedia.org/wiki/Carnaroli
  • 250 gr fava beans weight is for peeled ingredient (fresh or frozen)
  • 80 gr ham in thin slices
  • 1 lt vegetable broth
  • 1/2 white onion
  • 1/3 glass white wine
  • 20 gr butter
  • 20 gr grated Parmigiano Reggiano
  • q.s. extra virgin olive oil
  • q.s. salt
  • q.s. black pepper

Instructions

  • Finely chop the onion
    Fava bean risotto
  • In a pan, add extra virgin olive oil and brown the onion.
    Fava bean risotto
  • When the onion is brown, add the rice and toast it for a couple of minutes.
    Fava bean risotto
  • Blend the toasted rice with the white wine. I suggest you use the one you will drink during the meal.
    Fava bean risotto
  • When the wine is evaporated, add part of the vegetable broth. Heat is medium-low.
    Fava bean risotto
  • While the rice is slowly cooking, start cooking the fava beans in a small pan. If the cooking time is 10 minutes, just cook them for 5 minutes, since they will finish coooking mixed with the rice.
    Fava bean risotto
  • After 5 minutes, take half of the fava beans and make a cream adding some water and using a mixer.
    Fava bean risotto
  • Add the remaining fava beans to the rice and go on cooking them, slowly adding the broth.
    Fava bean risotto
  • In the meanwhile, use a small pan and some butter to fry the ham cut into small stripes.
    Fava bean risotto
  • Add the fava bean cream and keep on cooking, gently mixing from time to time. Always add the broth in small amounts, so you can control the rice cooking.
    Fava bean risotto
  • Last minutes of cooking for the rice.
    Fava bean risotto
  • When it's almost done (at this point broth should be absorbed), turn off the heat, add the butter in this slices and the grated Parmigiano Reggiano. Mix with a spoon and cover the pan. This phase is called "mantecatura" in Italian.
    Fava bean risotto
  • After 5 minutes the rice is creamy and ready. You can serve it adding some fried ham on top... and buon appetito!
    Fava bean risotto