Fava beans must be shelled twice. First they're removed from their pods, then blanched, cooled slightly, and pinched to remove the outer skins. Fresh beans taste the best, but canned fava beans will also work when fresh are out of season. Look for sun-dried tomato paste with the other tomato products in the supermarket.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 cup risotto and 1 1/2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes. Drain mushrooms; rinse with cold water. Drain and chop.

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  • Remove beans from pods; discard pods. Place beans in a medium saucepan with remaining 3 cups boiling water; cook beans 1 minute. Rinse with cold water. Drain; remove outer skins from beans. Discard skins.

  • Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.

  • Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic; sauté 2 minutes or until leek is tender. Add rice and tomato paste; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 1/2 minutes or until liquid is absorbed. Stir in 1 cup broth; cook about 2 1/2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in morels and beans; cook for 30 seconds or until thoroughly heated. Stir in green onions. Sprinkle each serving with cheese.

Nutrition Facts

238 calories; calories from fat 22%; fat 5.9g; saturated fat 2.2g; mono fat 2.9g; poly fat 0.4g; protein 9.9g; carbohydrates 29.7g; fiber 1.6g; cholesterol 11mg; iron 2.6mg; sodium 648mg; calcium 135mg.
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