Risotto with Asparagus and Pesto
Risotto With Prosciutto And Fava Beans
Updated Oct. 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2pounds fava beans, peeled
- 3shallots, minced
- 4tablespoons unsalted butter
- 1tablespoon vegetable oil
- 2cups raw Italian arborio rice
- ¼pound prosciutto, diced
- 1 to 1½quarts hot chicken broth
- Coarse salt and freshly ground pepper to taste
- ¼cup freshly grated Parmesan cheese
- 2tablespoons chopped parsley
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.
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