The risotto with fava beans and pecorino is a fresh, original and flavorful dish thanks to the spring ingredients used to make it. In this recipe, the classic combination of fava beans and pecorino is made creamy and used to finish off a delicious risotto with a bright green color.
If you are looking for other recipes with spring vegetables, I recommend reading the recipe
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 471.00 (Kcal)
- Carbohydrates 65.95 (g) of which sugars 1.03 (g)
- Proteins 11.50 (g)
- Fat 15.43 (g) of which saturated 9.15 (g)of which unsaturated 3.25 (g)
- Fibers 2.29 (g)
- Sodium 1,236.95 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 4 cups vegetable broth
- 1.5 oz Pecorino Romano cheese
- 1.5 tbsp butter
- 1/4 cup dry white wine
- 10.5 oz fava beans (freshly peeled)
Tools
- 1 Pot
- 1 Small pot
- 1 Knife
- 1 Cutting board
- 1 Immersion blender
Procedure
This risotto with fava beans and pecorino is typical of spring and is based on a classic of Roman cuisine typical of the first of May celebration.
As I always say, the secret to a good risotto is the broth. I recommend preparing homemade fresh broth. If that’s not possible, you can also use bouillon cubes or ready-made seasoning.
While the broth is boiling, let’s focus on cleaning the fava beans, which we will then use to create the fava bean cream that forms the base of this risotto.
Start toasting the risotto in a pan for a couple of minutes, making sure to toss it to avoid burning. This way, no oil or butter is needed for toasting; the process is complete when you feel the heat rising when you place your hand over the rice.
When the toasting is complete, pour room-temperature wine over the rice so it can evaporate.
At this point, lower the heat to medium and add the hot broth one ladle at a time.
The risotto should take about 13-15 minutes to fully cook; refer to the package instructions. About 5 minutes before the end of cooking, add a couple of tablespoons of fava bean puree.
When the risotto is cooked, take the pot off the heat and add another couple of tablespoons of fava bean puree, the pecorino, and the butter. Stir the risotto to make it creamy and consistent. Taste and adjust the salt.
Your risotto with fava beans and pecorino is ready!
Serving Tips:
To present the risotto with fava beans and pecorino, I recommend a simple presentation. For a touch of color, you can add a few whole fava beans and mint leaves to decorate the plate.
Wine Pairing for Risotto with Fava Beans and Pecorino:
I suggest a wine characterized by a delicate, floral aroma, very fragrant and harmonious like Ribolla Gialla. In general, its lightness and softness make it a suitable wine to enhance the flavor of this risotto with pecorino and fava beans.
