Risotto with Asparagus and Favas from Chef Lidia Bastianich | GBH

Ingredients

• Kosher salt
• 2 pounds fresh fava beans in the pod, shelled
• 6 to 7 cups low-sodium chicken or vegetable broth or water
• 3 tablespoons extra-virgin olive oil
• 4 scallions, chopped, white and green parts separated
• 2 medium shallots, chopped
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1 bunch medium-thick asparagus, tough ends removed, lower half peeled, stalks cut into 1-inch segments (keep the tips separate from the rest)
• 2 tablespoons unsalted butter, cut into pieces
• ½ cup freshly grated Grana Padano