Italian Vegetables Recipes - Fava, Bean, Lemon and Parmesan Risotto Recipe

Ingredients

• 1 tablespoon butter

• 1/4 cup olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2 cups risotto rice

• 2/3 cup dry white wine

• 5 cups hot Vegetable Stock (refer recipe)

• 5 ounces fresh or frozen fava beans

• 1/4 cup Parmesan cheese, freshly grated, plus extra to serve

• finely grated zest and juice of 1 lemon

• salt and pepper

• thyme sprigs, to garnish

Serves 4

---

Method:

1. Melt the butter with the oil in a large, heavy-based saucepan. Add the onion and garlic and sauté gently for 5 minutes until softened but not colored. Add the rice and stir well to coat the grains with the butter and oil.

2. Add the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated. Add the hot stock, a ladleful at a time, stirring until each addition is absorbed into the rice.

3. Continue adding stock in this way, until half the stock has been used. Stir in the beans.

4. Gradually add the remaining stock, a ladleful at a time as before, cooking until the rice is creamy but the grains are still firm. This will take about 20 minutes in total.

5. Stir in the Parmesan, lemon zest and juice, and season to taste with salt and pepper.

6. Cover the pan and leave the risotto to rest for a few minutes before serving with extra Parmesan and thyme sprigs.