Green Risotto with Fava Beans

• Boil a large pot of salted water.
• Shell the fava beans and discard the pods.
• Boil the beans for 4 mins and strain them,before immediately plungingthem into ice water.
• Let the beans cool for 2 mins.
  • Pierce the favas and squeeze them out of their skins.
  • Separate 3/4 of the favas and puree in a food processor.
• Bring the broth to a simmer in a large separate saucepan.
  • Note:Keep it hot.
• Melt 1.5 tbsp of butter in another large saucepan over medium heat and add the onions.
• Reduce the heat to low and cook for about 5 mins.
  • Note: Do not brown the onions.
• Add the rice and cook, while stirring, for 2 mins.
• Add the wine while increasing the heat to medium.
  • Note:Stir constantly.
• When the wine has been absorbed, add a little of the hot stock.
  • Once the stock is absorbed, add a little more.
  • Repeat this processuntil the rice is cooked through while continuing to constantly stir the pan.
• Add the pureed favas, the remaining 1.5 tbsp of butter, the remainingfava beans, and the cheese to the cooked rice.
• Cook over medium heat while stirring until the butter and cheese melt and the puree is evenly mixed throughout the dish.
• Season with salt.

Trivia

Fava beans are also known as a broad bean.