Risotto With Prosciutto And Fava Beans
Updated October 9, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
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Ingredients
2 pounds fava beans, peeled
3 shallots, minced
4 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
¼ pound prosciutto, diced
1 to 1 ½ quarts hot chicken broth
Coarse salt and freshly ground pepper to taste
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
93 grams carbs; 44 milligrams cholesterol; 619 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 15 grams fiber; 1133 milligrams sodium; 30 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly steam the fava beans until they are almost but not quite cooked. Set aside.
- Step 2
Using a large heavy casserole or skillet, cook the shallots in butter and oil until they are translucent. Add the rice and saute until the grains are thoroughly coated. Add the beans and prosciutto and saute for a minute.
- Step 3
Add a cupful of hot stock and cook, stirring continually until the rice has absorbed the liquid. Add salt and pepper to taste and another half cup of broth. Continue stirring, so that the rice does not stick to the bottom of the pan and add more broth, half a cup at a time until the rice is cooked. It is done when it is al dente.
- Step 4
Stir in the cheese, correct seasoning, sprinkle with parsley and serve.
Private Notes