RISOTTO WITH PROSCIUTTO AND FAVA BEANS

Risotto With Prosciutto And Fava Beans image

Provided by Moira Hodgson

Time 35m

Yield 6 servings

Number Of Ingredients 10

Previous Next

Ingredients

2 pounds fava beans, peeled
3 shallots, minced
4 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1/4 pound prosciutto, diced
1 to 1 1/2 quarts hot chicken broth
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley

Steps:

Lightly steam the fava beans until they are almost but not quite cooked. Set aside.
Using a large heavy casserole or skillet, cook the shallots in butter and oil until they are translucent. Add the rice and saute until the grains are thoroughly coated. Add the beans and prosciutto and saute for a minute.
Add a cupful of hot stock and cook, stirring continually until the rice has absorbed the liquid. Add salt and pepper to taste and another half cup of broth. Continue stirring, so that the rice does not stick to the bottom of the pan and add more broth, half a cup at a time until the rice is cooked. It is done when it is al dente.
Stir in the cheese, correct seasoning, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 15 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1129 milligrams, Sugar 19 grams, TransFat 0 grams