FoodRecipesSides/Condiments
Ingredients
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste
Directions
1
Bring a large pot of salted water to a boil. Meanwhile, shell the favas and
discard the pods. Boil the favas for 4 minutes, strain and then
immediately plunge into ice water. Let cool for 2 minutes then pierce the
favas and squeeze them out of their skins. Separate 3/4 of the favas and
puree in a food processor.
2
In a separate large saucepan bring the broth to a simmer, and keep it
hot. Meanwhile, in another large saucepan over medium heat, melt 1.5
tablespoons of the butter and add the onions. Reduce the heat to low and
cook for about 5 minutes; do not brown the onions. Add the rice and cook,
while stirring, for 2 minutes. Add the wine, increase the heat to medium,
and stir constantly. When the wine has been absorbed, add a little of the
hot stock. Once the stock is absorbed, add a little more; repeat this
process, stirring constantly, until the rice is cooked through.
3
To the cooked rice add the pureed favas, the remaining 1.5 tablespoons
of butter, the rest of the favas and the cheese. Cook over medium heat,
stirring, until the butter and cheese melt and the puree is incorporated
evenly. Season with salt.
Servings Per Recipe: 4
amount
per serving
Calories
484
Protein
18.4g
Total Fat
13.1g
Sodium
1521mg
Cholesterol
28mg
Carbohydrates
68.8g
Fiber
8.3g