Risotto with peas and fava beans puree

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

 

Green taste

This dish to me is comfort on a plate: tender yet crunchy green vegetables with creamy, tasty rice.

It is one of the most delicious and easy risottos we’ve made.
There’s a puree technique in this recipe that is pretty smart. I can’t take credit for it, but I’m excited to share it nonetheless. When your stirring is all done, the part where you would normally add more and more butter to create your final creamy risotto texture, stir in a fava beans and Pecorino cheese puree instead. It creates the most luscious texture and rich flavor without all the extra butter and cheese.
It’s so delicious you’ll even be able to sneak in a few extra green peas, ha ha!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
200 g fava beans
130 g peas
1 l salted water
100 g grated Pecorino cheese
50 g butter
dry rosemary
salt and pepper

1. Pour the water in a large pot and bring to boil. As soon as the water boils, add salt and the frozen beans. Let them cook for about 5 minutes
2. Remove the beans and peas from the heat and drain them, keeping the boiling water aside. Remove the tough outer skins of the fava beans with a knife
3. Melt 20 g of butter in a pan, then add the rice
4. Let the rice toast for 1 minute. Then, add a spoonful of boiling water
5. After 10 minutes, add the peas and cook the rice, as for a normal risotto, adding some boiling water at a time (please refer to the cooking time indicated on the rice package) 
6. Meanwhile, in a blender, pour 2 tablespoons of EVO oil, add the fava beans, dry rosemary leaves, and Pecorino cheese. Blend for few seconds until coarsely pureed
7. When the rice is done, take off the heat and stir in the fava beans puree, and butter. Serve hot with freshly ground pepper on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.