When spring arrives, so does an abundance of vibrant, tender produce. If you’re lucky enough to have a CSA box or a local farmers’ market, you’ll know the joy of finding fresh fava beans and delicate green garlic. This risotto is the ultimate celebration of that bounty. It transforms these simple ingredients into a dish of pure luxury, with creamy Arborio rice providing the perfect canvas. A generous pinch of saffron infuses the risotto with a stunning golden color and an exotic, earthy aroma, making every spoonful a feast for the senses.
Ingredients
• (Makes 4-5 Servings)
• 2 ½ pounds / 1.1 kg fava beans in their pods
• 6 cups / 1.4 L vegetable broth
• 2 tablespoons / 30 ml olive oil
• 1 small yellow onion, finely chopped
• 1 bulb green garlic, papery layers removed, minced
• 1 ½ cups / 300g Arborio rice
• Generous pinch saffron threads
• ½ cup / 120 ml dry white wine, such as Pinot Grigio
• ½ cup / 50g grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley, tarragon, or chives
• Salt and freshly ground black pepper to taste
Instructions
1. First, prepare the fava beans. Shell the beans from their large pods. Bring a medium pot of water to a boil, add the shelled beans, and blanch for 1-2 minutes. Immediately transfer the beans to a bowl of ice water to cool. Once cooled, slip the tough outer skins off each bean to reveal the bright green bean inside. Set aside.2. In a separate saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.3. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, about 5-7 minutes.4. Add the minced green garlic to the onion and cook, stirring constantly, until fragrant, about 1 minute.5. Add the Arborio rice to the pot. Before stirring, rub the saffron threads between your fingers and sprinkle them over the rice. Stir well to toast the rice and coat each grain with the oil and saffron, about 1-2 minutes.6. Pour in the white wine. Cook, stirring constantly, until the wine has been completely absorbed by the rice.7. Begin adding the warm broth, one ladleful at a time. Stir frequently, waiting until each addition of broth is almost fully absorbed before adding the next.8. After about 15 minutes of adding broth, stir in the prepared fava beans. Continue the process of adding broth and stirring.9. The risotto is done when the rice is creamy and tender with a slight al dente bite, about 20-25 minutes total cooking time. You may not need to use all of the broth.10. Remove the pot from the heat. Stir in the grated Parmesan cheese, chopped fresh herbs, and a final ladleful of broth. Season generously with salt and pepper. Serve immediately with extra Parmesan on top.
Nutritional Information
• (Estimated)
• Serving Size: 1 of 4
• Calories: 465 kcal
• Protein: 16g
• Carbohydrates: 72g
• Fat: 12g
Pro Tips
• To easily skin fava beans, shell them first. Blanch the shelled beans in boiling salted water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking. Once cool, pinch off the small ‘eye’ where the bean was attached to the pod and gently squeeze the bright green bean out of its pale skin.
• You can shell and skin the fava beans up to 2 days ahead of time. Store them in an airtight container in the refrigerator until you’re ready to cook.
• For the most vibrant color and flavor, rub the saffron threads between your thumb and forefinger directly into the dry rice before adding any liquid. This helps release their essential oils.
• For another layer of spring flavor, add ½ pound / 225g of asparagus, trimmed and cut into ¾-inch / 2cm pieces, at the same time you add the fava beans.
FAQ
Q: Can I make this risotto vegan
A: Yes, this risotto can easily be made vegan. Simply substitute the Parmesan cheese with a high-quality vegan Parmesan alternative or 2-3 tablespoons of nutritional yeast for a cheesy flavor. Also, ensure you are using a vegan-certified dry white wine, as not all wines are vegan.
Q: How can I add more protein to this vegetarian risotto
A: This dish already has a good amount of protein from the fava beans. To boost it further, you can stir in a cup of cooked chickpeas or white beans along with the fava beans. Serving the risotto topped with toasted pine nuts or slivered almonds is another excellent way to add protein and a delightful crunch.
Q: What is the best way to store and reheat leftover risotto
A: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a saucepan over low heat and add a splash of vegetable broth or water. Stir gently and continuously until it is warmed through and has regained its creamy texture. Microwaving is not recommended as it can make the rice gummy.
Q: What can I use if I can’t find fresh fava beans or green garlic
A: If fresh fava beans are unavailable, you can use frozen shelled fava beans (prepared according to package directions) or substitute them with fresh or frozen sweet peas or shelled edamame. For green garlic, a great substitute is to use 2 regular minced garlic cloves plus 2 finely sliced scallions (green onions), added at the same time.
