Risotto with fava beans, peas and asparagus
Risotto with Fava Beans, Asparagus and Peas Serves 6 TO DRINK: Sauvignon Blanc Ingredients 1 1/2 pounds fava beans in the pod Salt 1/2 pound asparagus,
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Cooking tools:
- Pepper mill
- Grater
- Saucepan
- Pot
- Colander
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Kitchen timer
- Serving bowl
- Plate
Ingredients
- 1 1/2 pounds fava beans in the pod
- Salt
- 1/2 pound asparagus, trimmed, cut into 1-inch lengths
- 4 cups good quality vegetable or chicken stock
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 3 ounces diced fresh ham (optional)
- 1 1/2 cups Italian arborio or vialone nano rice
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 cup shelled fresh English peas
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 cup grated Parmigiano Reggiano
- Freshly ground black pepper
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