Fava Bean Risotto with Fresh Mozzarella and Prosciutto

Name: Fava Bean Risotto with Fresh Mozzarella and Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice; 473 milliliters trimmed arugula; 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 79 milliliters dry white wine; 591 milliliters fat-free, less-sodium chicken broth; 532 milliliters 1/2 pounds unshelled fava beans (about shelled); 113 grams fresh mozzarella cheese, cut into 1/4-inch cubes; 1 teaspoon chopped fresh thyme; 2 garlic cloves, minced; 355 milliliters chopped leek (about 2 medium); 118 milliliters ounces thinly sliced prosciutto (about; 1 teaspoons salt; 473 milliliters water

Fava Bean Risotto with Fresh Mozzarellan and Prosciutto might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 357 calories, 14g of protein, and 7g of fat per serving. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. It works best as a main course, and is done in about 45 minutes. Head to the store and pick up wine, arugula, less-sodium chicken broth, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat oven to 40

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Oven

Remove beans from pods; discard pods. Cook beans in boiling water 1 minute.

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Beans

Water

Remove beans with a slotted spoon. Plunge beans into ice water; drain.

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Water

Beans

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Slotted Spoon

Remove tough outer skins from beans; discard skins. Set beans aside.

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Beans

Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400 for 7 minutes or until crisp. Set aside.

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Cooking Spray

Prosciutto

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Baking Sheet

Oven

Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.

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Broth

Water

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Sauce Pan

Melt butter in a medium saut pan over medium-high heat.

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Butter

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Frying Pan

Add leek and garlic; saut 3 minutes or until tender.

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Garlic

Leek

Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium.

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Thyme

Rice

Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

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White Wine

Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.

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Pepper