Risotto with Spring Vegetables (Risotto Primavera con Verdure e Pecorino)

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30 minutes 4 Servings Print RecipeEmail Recipe


6ouncefresh fava beans (shelled)
2tablespoonextra-virgin olive oil
3tablespoonbutter (divided)
1⁄2 white onion (diced)
1 1⁄3cuparborio rice
1⁄2cupdry white wine
4cupvegetable stock (heated)
1 carrot (peeled and diced)
1⁄2cuppeas (frozen (thawed) or fresh)
3ouncepecorino cheese
  parsley (chopped - for garnish)


Peel the fava beans, and set aside. In a deep skillet over medium heat, warm the olive oil and 1 tablespoon of butter. Add the onion, and saute for 3 minutes. Add the rice, and toast for another 3 minutes. Deglaze with white wine, and cook until it evaporates. Add the stock in 1/2-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 stir in the remaining 2 tablespoons of butter.

To serve, shave the pecorino over the risotto, and sprinkle with parsley.

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