Green Risotto with Broad Beans

    1 hour

    I can't stress enough how much better this is if it is stirred constantly. If one arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!

    58 people made this

    Serves: 4 

    • 250g fresh, unshelled broad beans
    • 1L chicken stock
    • 50g butter, divided
    • 1 small onion, finely chopped
    • 200g Arborio rice
    • 60ml white wine
    • 4 tablespoons grated Reggiano Parmesan cheese
    • salt to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring a large pot of salted water to the boil. Meanwhile, shell the broad beans and discard the pods. Boil the beans for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the beans and squeeze them out of their skins. Separate 3/4 of the beans and puree in a food processor.
    2. In a separate large saucepan bring the stock to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1/2 of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
    3. To the cooked rice add the pureed beans, the remaining butter, the rest of the whole beans and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

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    Reviews in English (51)


    I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them. This risotto is creamy and has bright spring flavors. The fava beans are a lot of work to shell and then shell again once cooked. I tasted the cooked shell and it was tasty--I think you may be able to skip the step of shelling the cooked beans. However, the shelled favas are bright green and pretty, so it would be less attractive. This seems authentically Italian. In Italy, they cherish seasonal vegetables, and I am sure that fava bean season is worthy of celebration--this dish is a showcase for the delicate sweetness of the beans.  -  24 Apr 2003  (Review from Allrecipes US | Canada)


    This was by far the best risotto I have ever had. I was so creamy! I did end up having to use 6 cups of broth so you might want to keep a bit extra on hand. I just keep tasting until I had the consistency I liked.  -  09 Feb 2004  (Review from Allrecipes US | Canada)


    This is delicious! The preparation of the fava beans is a little bit of a pain, I think the next time I will use canned fava beans. Halfway through the stirring process, I thought to myself "I'll never make this again" but when I tasted it, IT IS DEFINITELY WORTH THE WORK, you'll never have a better rice dish! I used regular parmesan cheese and it came out great.  -  31 Oct 2005  (Review from Allrecipes US | Canada)