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Fava Bean Risotto with Fresh Mozzarella and Prosciutto

Photo: Jan Smith
Yield

6 servings (serving size: about 1 cup risotto and about 2 teaspoons prosciutto)

This entrée is a delicious springtime one-dish meal. You can use 2 1/4 cups fresh shelled green peas in place of the favas, or a combination of both.

Ingredients

  • 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
  • 2 ounces thinly sliced prosciutto (about 1/2 cup)
  • Cooking spray
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 tablespoon butter
  • 1 1/2 cups chopped leek (about 2 medium)
  • 2 garlic cloves, minced
  • 1 1/2 cups uncooked Arborio rice
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup dry white wine
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups trimmed arugula
  • 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes

Nutrition Information

  • calories 266
  • caloriesfromfat 26 %
  • fat 7.6 g
  • satfat 4.4 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 13.9 g
  • carbohydrate 35.4 g
  • fiber 4.7 g
  • cholesterol 28 mg
  • iron 2.3 mg
  • sodium 691 mg
  • calcium 167 mg

How to Make It

  1. Preheat oven to 400°.

  2. Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

  3. Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400° for 7 minutes or until crisp. Set aside.

  4. Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.

  5. Melt butter in a medium sauté pan over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.

  6. Remove from heat; stir in arugula and cheese. Top with prosciutto.