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Fava Bean and Mushroom Risotto
Recipe

15 INGREDIENTS • 14 STEPS • 55MINS

Fava Bean and Mushroom Risotto

4.5
2 ratings
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.
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Fava Bean and Mushroom Risotto
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
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.
55MINS
Total Time
$7.67
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fava Beans
to taste
Vegetable Bouillon Cube
to taste
Vegetable Bouillon Cubes
Fresh Parsley
to taste
Button Mushroom
to taste
Button Mushrooms
or Any Mix of Mushrooms
Shallot
to taste
Shallots
Arborio Rice
to taste
White Wine
to taste
White Wine
Butter
to taste
Water
8 cups
Water
Ice
1 cup
Ice
Cooking Oil
1 Tbsp
Cooking Oil
Vegetable Broth
1/4 cup
Vegetable Broth
Nutrition Per Serving
VIEW ALL
Calories
66
Fat
7.5 g
Protein
0.1 g
Carbs
0.3 g
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Fava Bean and Mushroom Risotto
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
In a saucepan combine Water (3 cups) and Kosher Salt (1/2 tsp), and place over high heat.
step 1 In a saucepan combine Water (3 cups) and Kosher Salt (1/2 tsp), and place over high heat.
step 2
In a mixing bowl combine Water (2 cups), Ice (1 cup), and Kosher Salt (1/2 tsp). Set the bowl near the stove.
step 3
While you wait for the water to come to a boil prepare your mise en place: Peel and mince Shallots (to taste). Pick Fresh Parsley (to taste) leaves - save the stems for your broth, and finely chop leaves.
step 3 While you wait for the water to come to a boil prepare your mise en place: Peel and mince Shallots (to taste). Pick Fresh Parsley (to taste) leaves - save the stems for your broth, and finely chop leaves.
step 4
Pop Fava Beans (to taste) out of their pods; discard pods. Remove any tough Button Mushrooms (to taste) stems and reserve; thinly slice caps and tender stems.
step 4 Pop Fava Beans (to taste) out of their pods; discard pods. Remove any tough Button Mushrooms (to taste) stems and reserve; thinly slice caps and tender stems.
step 5
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 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 6
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 7
Discard fava cooking water. Add Fresh Water (3 cups) to the saucepan and place over high heat. Stir in Vegetable Bouillon Cubes (to taste), parsley stems, Fresh Rosemary (to taste) sprig, and reserved mushroom stems.
step 7 Discard fava cooking water. Add Fresh Water (3 cups) to the saucepan and place over high heat. Stir in Vegetable Bouillon Cubes (to taste), parsley stems, Fresh Rosemary (to taste) sprig, and reserved mushroom stems.
step 8
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 tsp) and swirl to coat the pan.
step 8 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 tsp) and swirl to coat the pan.
step 9
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 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 10
Reduce heat to medium, and add Cooking Oil (1/2 Tbsp). When oil is hot add shallot. Cook while stirring until shallot begins to become translucent, 2­3 minutes.
step 10 Reduce heat to medium, and add Cooking Oil (1/2 Tbsp). When oil is hot add shallot. Cook while stirring until shallot begins to become translucent, 2­3 minutes.
step 11
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 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 12
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 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 13
Stir in peeled fava beans and sauteed mushrooms. Remove from heat, and vigorously stir in Butter (to taste), Parmesan Cheese (to taste), and chopped parsley. Taste, and adjust seasoning as desired with kosher salt.
step 13 Stir in peeled fava beans and sauteed mushrooms. Remove from heat, and vigorously stir in Butter (to taste), Parmesan Cheese (to taste), and chopped parsley. Taste, and adjust seasoning as desired with kosher salt.
step 14
Divide risotto between 2 plates or bowls. Enjoy!
step 14 Divide risotto between 2 plates or bowls. Enjoy!
Tags
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Beans & Legumes
Appetizers
Gluten-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Vegetarian
Italian
Rice
Spring
Side Dish
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