Best Risotto With Peas Fava Beans And Arugula Recipes

Spring Vegetable Risotto image

Provided by Diane Phillips

Yield Serves 4

Number Of Ingredients 13

1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone
Nonstick cooking spray
4 Tbsp unsalted butter, divided
1 garlic clove, minced
1 leek, tender white part only, finely chopped
1 cup packed baby spinach, finely chopped
1 fennel bulb, wispy ends removed and finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
2 1/2 cups chicken broth
1 cup shelled fresh fava beans (see Cooks' Note)
1 cup shelled English peas
1/3 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper

Steps:

Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.
Coat the inside of a medium rice cooker with nonstick cooking spray. Set the rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Melt 2 Tbsp of the butter; add the garlic, leek, spinach, and fennel; and sauté for 2 to 3 minutes, or until the leek is softened. Add the wine and bring to a boil. Add the rice and chicken broth and stir to distribute the ingredients.
Cover the rice cooker and reset to the regular cycle. Set a timer for 15 minutes. When the timer goes off, stir in the fava beans and peas. Cover and allow to steam for an additional 5 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Stir in the remaining 2 Tbsp butter and the Parmigiano. Season with salt and pepper. Serve immediately.

Risotto with Peas, Fava Beans, and Arugula Recipe - (4.4/5) image

Provided by lianbl88

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 cup frozen peas, thawed
1 cup frozen fava beans, thawed
2 ounces (2 cups) baby arugula, chopped rough
2 ounces Parmesan cheese, grated (1 cup)
Salt and pepper

Steps:

You can use frozen lima beans or an additional cup of frozen peas in place of the fava beans. 1. Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 14 to 16 minutes. 2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. 3. Stir in peas and fava beans and cook until heated through, about 1 minute. Off heat, stir in arugula, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve.