FAVA BEAN AND ASPARAGUS RISOTTO

FAVA BEAN AND ASPARAGUS RISOTTO image

Yield Serves 4 as a main d

Number Of Ingredients 15

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1/3 cup shallot, minced
1/2 yellow Bell pepper, diced
1/2 c. shelled fava beans (see below)
1 cup asparagus, chopped
2 cups Arborio rice
3 14.5 ounce cans of vegetable stock
1 cup white wine
juice half a lemon
2 TBS chives, snipped into 1/4 inch pieces
2 TBS sorrel, chiffonnade
1 tsp salt, plus to taste
1/2 tsp white pepper, plus to taste
1/3 lb. creamy Feta, crumbled
3 TBS butter
a drop of oil

Steps:

Prepare Fava Beans Remove outer husks of fava beans and set beans in a bowl Boil a small pot of water and blanch beans (about 1 minute) Plunge into a bowl of ice water to cool. Remove inner shell, leaving only the green inner beans. Set aside. Prepare Asparagus Remove tough bottoms of asparagus, rinse, and set aside. In same water that you blanched the fava beans, blanch the asparagus. Plunge into a bowl of ice water to cool. Set aside. Prepare Risotto Heat 2TBS butter and a drop of oil over medium-high heat. Cool shallots, about 10 minutes or until translucent and soft. Add rice, stirring to coat with butter. Add white pepper and salt. Start adding stock and wine by the half cup, stirring constantly to absorb each addition before adding the next. (total cooking time will be about 20 minutes) After about 15 minutes, add yellow pepper. Continue adding stock and wine as needed. After about 20 minutes, add the fava beans and asparagus. When risotto is near finished, add the lemon juice, feta and remaining butter. Stir to combine. Add more salt/white pepper to taste, and half the sorrel and chives. Garnish plates with remaining sorrel, chives, and feta.