Risotto With Prosciutto And Fava Beans

By Moira Hodgson

Updated Oct. 10, 2023

Total Time
35 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(7)
Notes
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Featured in: FOOD; If It's Spring, It Must Be Risotto

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Ingredients

Yield:6 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

619 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 15 grams dietary fiber; 19 grams sugars; 30 grams protein; 1133 milligrams sodium

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

  1. Step 1

    Lightly steam the fava beans until they are almost but not quite cooked. Set aside.

  2. 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.

  3. 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.

  4. Step 4

    Stir in the cheese, correct seasoning, sprinkle with parsley and serve.

Ratings

5 out of 5
7 user ratings
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