Mark published on May 5, 2014
Risotto with Fava Beans and Pecorino Cheese
Total time: 30 minutes
Yields: 4 servings
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Ingredients
- 300 grams Arborio rice
- 400 grams fresh fava beans
- 2 large leeks
- half-seasoned pecorino cheese, grated
- 4 tablespoons extra-virgin olive oil
- 0.5 half onion
- 0.5 glass Vermentino
- 1000 liters vegetal broth
- 1 tuft parsley
- 1 twig thyme
- 20 grams butter
- salt, to taste
- pepper, to taste
Instructions
Shell the fava beans, sear them, drain and remove the skin.
Clean the leeks, wash them carefully and slice them; clean the onion and chop it.
In a saucepan, brown the onion together with the oil, then add the fava beans, the leeks and the cheese (cutted in small cubes). Let it flavour then add the rice.
After 1 minute add the Vermentino and let evaporate it, then add the broth little by little, stirring often, and keep cooking for 16 / 18 minutes.
At the end of the cooking, season it with salt and pepper, then add the parsley, the grinded thyme, the butter and parmigiano cheese if desired.
Shell the fava beans, sear them, drain and remove the skin.
Clean the leeks, wash them carefully and slice them; clean the onion and chop it.
In a saucepan, brown the onion together with the oil, then add the fava beans, the leeks and the cheese (cutted in small cubes). Let it flavour then add the rice.
After 1 minute add the Vermentino and let evaporate it, then add the broth little by little, stirring often, and keep cooking for 16 / 18 minutes.
At the end of the cooking, season it with salt and pepper, then add the parsley, the grinded thyme, the butter and parmigiano cheese if desired.
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