i found this spring risotto recipe on the dinner files and it sounds so delicious i’m sure it’s worth the time that goes into making it. and it just looks pretty :)
here’s what you need:
1 to 2 pounds fava beans
1/2 pound sweet peas/garden peas/english peas
1/2 bunch asparagus
2 green garlics
5 cups broth
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
1 cup aborio rice
about 3/4 cup freshly shredded pecorino cheese
- first you need to double shell the fava beans – if you don’t know how, there’s a step-by-step guide here.
- shell the peas and set aside with the shelled fava beans
- snap the asparagus spears where they break naturally and discard the ends. cut the asparagus into relatively thin, angled slices, leaving the 1-inch to 2-inch tips intact, and set aside.
- cut off the root ends of the green garlics. cut the white and light green part of the stalks in half lengthwise – the darker green top will hold the whole things together. chop the white and light green parts
- put the broth in a medium saucepan and bring to a simmer. keep it at a very low simmer.
- meanwhile, heat another medium saucepan over medium high heat. add 1 tablespoon of the butter and the olive oil. when the butter is melted and stops foaming, add the chopped green garlic and the salt. cook, stirring, until the green garlic is wilted, about 2 minutes.
- add the rice and stir to completely coat it with the butter and oil. cook, stirring until the opaque rice grains turn a bit translucent around the edges.
- add about a cup of the warm broth to the rice and cook, stirring as you like. when most of the broth is absorbed add another 1/2 cup broth. continue cooking, with some stirring, and adding 1/2 cup of broth at a time until the rice is almost tender to the bite – approximately 15 minutes.
- add the asparagus and more broth and continue cooking and stirring and adding broth as needed until the asparagus is almost done and the rice is tender. add the peas and fava beans.
- continue cooking, adding a bit more broth and stirring, until the peas and beans are warm – just a minute or two. stir in the cheese and remaining tablespoon of butter and taste – add more salt if you want.
the recipe’s author recommends trying it with some more cheese and grated pepper on top, and an egg- which i would never have thought of but looks yummy!