WHY THIS RECIPE WORKS Celebrate the flavors of springtime with a green and-white risotto showcasing fresh legumes. The texture of the nutty, buttery fresh fava beans works well with the firm yet tender rice, and the green peas and arugula add serious vegetal punch. To minimize the constant stirring associated with classic risotto, we chose to cook this in a Dutch oven rather than a saucepan. A Dutch oven’s thick, heavy bottom, deep sides, and tight-fitting lid are made to trap and distribute heat as evenly as possible. Also, we added most of the broth at once, rather than in small increments. Then we covered the pan and simmered the rice until almost all the broth had been absorbed, stirring just twice. After adding the second and final addition of broth, we stirred the pot for a few minutes to make sure the bottom didn’t cook more quickly than the top and then turned off the heat. The rice turned out perfectly creamy, velvety, and just barely chewy. To finish, we stirred in butter, a squeeze of lemon juice, and some chopped arugula to brighten the flavors. This more hands-off method does require precise timing, so we strongly recommend using a timer. This recipe works best with fresh fava beans, but if you can’t find them, you can substitute 5 ounces (1 cup) frozen shucked fava beans, thawed. The consistency of risotto is largely a matter of personal taste, so if you prefer a brothy risotto, add extra broth in step 4.
Serves: 6
Total time: 1 hour
INGREDIENTS:
- 5 cups chicken or vegetable broth
- 1½ cups water
- 4 tablespoons unsalted butter
- 1 large onion, chopped fine
- Salt and pepper
- 1 garlic clove, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 pound fava beans, shelled (1 cup)
- 1 cup frozen peas, thawed
- 2 ounces Parmesan cheese, grated
- (1 cup) 2 ounces (2 cups) baby arugula, chopped
- 1 teaspoon lemon juice
INSTRUCTIONS:
- Bring broth and water to boil in large saucepan over high heat. Cover and reduce heat to medium-low to maintain gentle simmer.
- Melt 2 tablespoons butter in Dutch oven over medium heat. Add onion and ¾ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until grain edges begin to turn translucent, about 3 minutes.
- Stir in wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir in 5 cups hot broth mixture. Reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
- Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in fava beans, peas, and Parmesan. Remove pot from heat, cover, and let stand for 5 minutes. Stir in arugula, lemon juice, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Before serving, stir in remaining hot broth mixture as
needed to loosen consistency of risotto.
