Risotto with Spring Vegetables

Photo: Randy Mayor; Styling: Leigh Ann Ross
Saffron adds a hint of color and exotic flavor to the vegetables in this risotto dish.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 371
Fat 10.2 g
Satfat 3.3 g
Monofat 4.7 g
Polyfat 1.4 g
Protein 21.8 g
Carbohydrate 54.8 g
Fiber 3.4 g
Cholesterol 19 mg
Iron 3 mg
Sodium 354 mg
Calcium 221 mg

Ingredients

2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.

2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

Note:

David Bonom,

May 2010