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RECIPE
15 INGREDIENTS13 STEPS55MIN

Fava Bean and Mushroom Risotto

4.5
2 Ratings

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Big, broad but sweet fava beans make a brief appearance in the American South’s spring. In this dish, they add a special, springtime touch to a timeless entrée.
55MIN
Total Time

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
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Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
Fava Beans
to taste
Vegetable Bouillon Cubes
to taste
to taste
to taste
or Any Mix of Mushrooms
to taste
Shallots
to taste
to taste
White Wine
to taste
8 cups
Water
1 cup
Ice
1 Tbsp
Cooking Oil
1/4 cup
Vegetable Broth

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Nutrition Per Serving

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CALORIES
66
FAT
7.5 g
PROTEIN
0.1 g
CARBS
0.3 g

Cooking Instructions

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Step 1
In a saucepan combine about Water (3 cup) and Kosher Salt (1/2 teaspoon), and place over high heat. In a mixing bowl combine Water (2 cup), Ice (1 cup) and Kosher Salt (1/2 teaspoon). Set the bowl near the stove.
Step 2
While you wait for the water to come to a boil prepare your mise en place: Peel and mince Shallot (to taste). Pick Fresh Parsley (to taste) leaves - save the stems for your broth, and finely chop leaves.
Step 3
Pop Fava Beans (to taste) out of their pods; discard pods. Remove any tough Button Mushroom (to taste) stems and reserve; thinly slice caps and tender stems.
Step 4
Add fava beans to the boiling water and cook until they are soft, 2­3 minutes - the bean should taste sweet, not starchy. Remove beans with a slotted spoon and drop immediately in the ice water to stop the cooking; stir and let rest a few minutes.
Step 5
Remove each bean from the water one at a time, use a small knife to tear a hole in the light green outer seed casing, and squeeze out the dark green bean into a small bowl.
Step 6
Discard fava cooking water. Add Fresh Water (3 cup) to the saucepan and place over high heat. Stir in Vegetable Bouillon Cube (to taste), parsley stems, Fresh Rosemary (to taste) sprig, and reserved mushroom stems.
Step 7
When the liquid starts to boil turn off the heat, but keep hot on the stove. Place a sauté pan over medium­high heat. Add Cooking Oil (1 teaspoon) and swirl to coat the pan.
Step 8
Add mushroom caps in a single layer. Cook without stirring until the mushrooms begin to brown on the first side. Turn or stir the mushrooms, and cook until they are brown all over. Transfer to a paper towel.
Step 9
Reduce heat to medium, and add Cooking Oil (2 teaspoon). When oil is hot add shallot. Cook while stirring until shallot begins to become translucent, 2­3 minutes.
Step 10
Add Arborio Rice (to taste), and stir to combine. Remove pan from heat, add White Wine (to taste), and return to heat. Cook while stirring for 1 minute.
Step 11
Add Vegetable Broth (1/4 cup) and cook while stirring vigorously until liquid is almost fully absorbed. Repeat until you’ve used all the broth and the rice is tender but still firm - “al dente”.
Step 12
Stir in peeled fava beans and sauteed mushrooms. Remove from heat, and vigorously stir in Parmesan Cheese (to taste), Butter (to taste), and chopped parsley. Taste, and adjust seasoning as desired with kosher salt.
Step 13
Divide risotto between 2 plates or bowls. Enjoy!

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Nutrition Per Serving
Calories
66
% Daily Value*
Fat
7.5 g
10%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
0.3 g
0%
Fiber
--
--
Sugars
0.2 g
--
Protein
0.1 g
0%
Sodium
1359.4 mg
59%
Vitamin D
--
--
Calcium
103.9 mg
8%
Iron
0.0 mg
0%
Potassium
5.7 mg
0%
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