Fava Bean Risotto with Fresh Mozzarella and Prosciutto

Photo: Jan Smith

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.

Yield: 6 servings (serving size: about 1 cup risotto and about 2 teaspoons prosciutto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 26%
  • Fat: 7.6g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.9g
  • Carbohydrate: 35.4g
  • Fiber: 4.7g
  • Cholesterol: 28mg
  • Iron: 2.3mg
  • Sodium: 691mg
  • Calcium: 167mg

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

Preparation

  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.
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