Risotto with Spring Vegetables

By LoriCaputo

Ingredients

• 5 ounces fresh fava beans, shelled
• 2 tbs. olive oil
• 3 tbs. butter, divided
• 1/2 ½ white onion, diced
• 1 1/3 cups Arborio rice
• 1/2 ½ cup dry white wine
• 4 cups vegetable stock heated
• 1 carrot, peeled and diced
• 1/2 ½ cup frozen peas, thawed
• Salt
• 3 ounces pecorino
• Chopped parsley

Preparation

Step 1

Peel the fava beans, and set aside. In a deep skillet over medium heat, warm the olive oil and 1 tbs. butter. Add the onion, and sauté for 3 minutes. Deglaze with wine and cook until the wine evaporates. Add the stock in ½ cup increments and cook, stirring until each addition is completely absorbed. Add the carrot, peas, and fava beans halfway through the cooking process, and continue cooking until the rice is al dente and creamy. Remove from the heat, season with salt and pepper, and stir in the remaining 2 tbs. butter.
Shave the pecorino over the risotto and sprinkler with parsley.