Risotto with Fava Beans & Radishes

Risotto with Fava Beans & Radishes

Larisa Stephenson

Larisa Stephenson

June 8th, 2018

http://www.thewildmother.blog/

Risotto with Fava Beans & Radishes



Serves 6
90 minutes today time
70 minutes active time
Easy

My beginning to this recipe started with my son and I planting fava beans this past fall and waiting for them to grow. We anxiously waited for them to grow into beautiful plants that produced enough fava beans to make this recipe. When the fava beans were ready, we picked them, shelled, and peeled them. The harvesting, shelling and peeling the beans for this recipe alone took roughly 45 minutes, so I suggest relaxing into it with a glass of wine, and a Netflix show!

Ingredients

1.5 cups of fava beans
1.5 cups of quartered radishes
2 garlic cloves crushed and finely chopped
2/3 cup extra virgin, cold pressed olive oil
1 pound Arborio heirloom rice
32 fluid ounces of organic, low sodium vegetable broth
1 medium red onion, peeled and finely chopped
3 tablespoons fresh thyme leaves
½ cup of room-temp unsalted butter
1 cup Pinot Grigio
8 ounces Parmesan, finely grated
4 ounces Pecorino, finely grated
Sea salt & black pepper (to taste)

Directions

In a 12-inch cast iron pan, heat 1/3 cup of olive oil. Add the garlic, radishes, drained fava beans, sea salt & black pepper (to taste). Saute for 4-5 minutes, until the veggies are cooked. Remove the pan from the stove and set aside.

In a small saucepan over low heat, cook the veggie stock, stirring occasionally.

In a large saucepan, heat ½ the butter, and 1/3 cup of the remaining olive oil, then add the chopped onion. Cook on medium heat, stirring until the onion is soft. Pour in the rice, stirring until each grain is coated with the butter and olive oil, then slowly pour in the Pinot Grigio, and stir until it has been absorbed with the rice and onion.

Now slowly start to add in the stock, ladle by ladle, stirring constantly until each ladle pour has been absorbed. Repeat until you have added in all the stock. Cook until the rice is al dente, ~20 minutes, then stir in the remaining butter, the fava bean and radish mixture, and thyme. Taste to see if you would like to add any more salt and/or black pepper. Stir and serve immediately.

Comments
0 comment(s)

Write a comment

Ingredients

  • 1.5 cups of fava beans
  • 1.5 cups of quartered radishes
  • 2 garlic cloves
  • 2/3 cup extra virgin
  • 1 pound Arborio heirloom rice
  • 32 fluid ounces of organic, low sodium vegetable broth
  • 1 medium red onion
  • 3 tablespoons fresh thyme leaves
  • ½ cup of room-temp unsalted butter
  • 1 cup Pinot Grigio
  • 8 ounces Parmesan
  • 4 ounces Pecorino
  • Sea salt & black pepper (to taste)
This Recipe's Helpers