Risotto with Artichokes, Fava Beans, and Peas
Enjoy a flavorful Risotto with Artichokes, Fava Beans, and Peas for your Sabbath dinner. Perfectly cooked in the oven, it's vegetarian and customizable with optional Parmesan.
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Cooking tools:
- Baking dish
- Saucepan
- Pot
- Fine-mesh sieve
- Can opener
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Oven
- Stove
- Parchment paper
Ingredients
- 5 T. olive oil
- 2 bay leaves
- 1 very large onion, chopped finely
- 1 green bell pepper, cored, seeded, and chopped into 1/2 inch pieces
- 4 garlic cloves, chopped
- 4 cups vegetable stock
- 4 frozen artichoke bottoms, chopped
- 1 16 ounce can fava beans, drained and rinsed
- 2 cups frozen green peas
- 2 cups Arborio (risotto) rice
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup grated Parmesan cheese (optional)
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