White Risotto with Fava Puree

Name: White Risotto with Fava Puree
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 liter broth; 473 milliliters dry white wine; 237 milliliters fava beans, out of the pod; 4 cloves garlic cloves, peeled and minced; 4 servings sea salt or kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 onion, finely chopped; 118 milliliters loosely packed italian parsley, leaves only; 118 milliliters pecorino romano, grated, plus more for garnish; 473 milliliters aborio rice; 1 teaspoon thyme leaves, finely chopped; 6 Tbsps unsalted butter

The recipe White Risotto with Fava Puree could satisfy your Mediterranean craving in roughly 1 hour. Watching your figure? This gluten free and vegetarian recipe has 775 calories, 15g of protein, and 28g of fat per serving. This recipe serves 4. Head to the store and pick up olive oil, wine, fava beans, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It works well as a rather expensive main course.

Instructions

Risotto Bianco

Bring the 4 cups of chicken broth to a simmer.

Ingredients you will need

Chicken Broth

Put the 2 T olive oil and 1 T butter into a separate slope-sided pan, add the onion, garlic, and celery, and cook very slowly over medium heat for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat to medium-high.The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent.

Ingredients you will need

Vegetable

Olive Oil

Butter

Celery

Garlic

Onion

Rice

Equipment you will use

Frying Pan

Add the wine and keep stirring.Once the wine has cooked into the rice, add your first ladle of hot stock and a pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladle fulls of stock, stirring as you go, allowing each ladle full to be absorbed before adding the next. This will take around 15 minutes.

Ingredients you will need

Stock

Rice

Salt

Wine

Equipment you will use

Ladle

Remove from the heat and add 4 T butter and ½ C Pecorino Romano. Stir well.

Ingredients you will need

Pecorino Romano

Butter

Place a lid on the pan and allow to sit for 2 minutes. This will keep it from getting overcooked and allow it to get creamy.Fava Bean Puree

Equipment you will use

Frying Pan

Place the fava beans in a heat proof bowl.

Ingredients you will need

Fava Beans

Equipment you will use

Bowl

Pour enough boiling water over the beans to cover by about 1-inch.

Ingredients you will need

Beans

Water

Let the beans sit undisturbed until the water has cooled enough so as to handle the beans.Start peeling the beans by using your thumbnail to nick a slit in the skin. Squeeze slightly, and the inner bean will pop right out. If possible start with the smaller beans working to the largest beans.

Ingredients you will need

Beans

Water

Pop

Heat the 2 tablespoons of very good olive oil in a small saute pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook, stirring often until just beginning to brown.Scrape the garlic and it’s oil into a food processor and add the fava beans, the remaining ½ cup of very good olive oil, salt and pepper, parsley, and the thyme. Pulse the mixture 5 or 6 times to get a rough puree.

Ingredients you will need

Salt And Pepper

Fava Beans

Olive Oil

Parsley

Garlic

Thyme

Cooking Oil

Equipment you will use

Food Processor

Add the chicken stock and blend a few seconds until somewhat smooth. Leave a little texture if possible. The puree will keep for 1 week covered in your refrigerator.To

Ingredients you will need

Chicken Stock

Serve

Spoon the warm risotto into 4 serving bowls and top each with an even amount of fava bean puree.

Equipment you will use

Bowl

Serve each with some of the remaining Pecorino Romano.

Ingredients you will need

Pecorino Romano