Risotto With Artichokes And Fava Beans
Published May 6, 1995
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
1 ½ pounds fava beans
4 artichokes
Juice of 1 lemon
6 cups chicken or vegetable broth
2 tablespoons unsalted butter
2 shallots, minced
1 ½ cups arborio rice
⅔ cup of dry white wine
Coarse salt and freshly ground pepper
⅓ cup of grated Parmesan cheese
Nutritional analysis per serving (4 servings)
113 grams carbs; 24 milligrams cholesterol; 647 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 24 grams fiber; 1921 milligrams sodium; 28 grams protein; 20 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
Remove the fava beans from the pods and peel the skins off the beans. Set them aside. Cut the top third from the artichokes. Cut the chokes into quarters and remove the choke with a sharp knife. Squeeze the juice of the lemon into a bowl of cold water and add the artichoke quarters as they are peeled. This will prevent them from turning brown.
- Step 2
Bring the chicken or vegetable broth to simmer.
- Step 3
Heat the butter in a large skillet and saute the shallots until they are soft. Slice the artichoke quarters and add them. Saute them lightly, then add the rice and saute, stirring, until it turns opaque.
- Step 4
Add the wine and let it reduce. Add one cup of hot chicken stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Season with salt and pepper to taste. After 10 minutes of cooking, add the fava beans. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. The liquid should be absorbed and the rice creamy. Stir in the cheese, cover for a minute or two, then serve, with extra cheese passed separately.
Private Notes
Comments
Since there are no notes already on this recipe, I thought I'd better leave one. I found the recipe when I was looking for the answer to two questions: what shall I do with the fava beans I found at market, and what can I make for dinner with what's already in the house? This was the answer, and it was terrific. I used canned artichoke hearts because I had some on the shelf; maybe it would have been better with fresh ones, but we had no complaints. The verdict: sophisticated comfort food.