Spring Risotto
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.
Recipe by Cooking Light March 2005
Gallery
Credit:
Becky Luigart-Stayner
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
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.