Risotto with Fava Beans and Fava Leaf Pesto
Fava leaves, as well as the beans, are edible so I combined them in this easy Risotto with Fava Beans and Fava Leaf Pesto.
Ingredients
- For the Fava Leaf Pesto
- 2 cups loosely packed tender fava leaves washed
- ½ cup toasted pistachio nuts** I used toasted salted nuts I got from Trader Joes, then just adjust the salt at the end
- 2 large cloves garlic
- 2 tablespoons fresh lemon juice
- ½ cup extra virgin olive oil
- ¼ cup grated pecorino Romano or Parmesan cheese
- Salt as needed
- For the Risotto
- ½ cup finely chopped onion
- 2 tablespoons extra virgin olive oil
- 1 cup arborio rice
- ½ cup dry white wine or white vermouth a sauv blanc worked will with this dish, and it drinks well too
- 2 cups warm or room temperature chicken broth*** (homemade preferred)
- 1 ½ cups shelled fava beans if large double shell, if small or medium, you can just remove from the pod and leave whole
- ¼ cup grated parmesan or pecorino Romano cheese
- Salt and a generous amount of black pepper
Instructions
- Prepare the Pesto: In a blender or food processor, place the fava leaves along with the pistachios and garlic, pulse until finely chopped. Add the lemon juice and pulse; then with the machine running add the olive oil in a steady stream, stop and using a spatula, scrape the sides. Add the cheese and pulse until smooth and all the ingredients are incorporated. Taste and adjust for salt. Set - aside.
- Prepare the Risotto: Take out your pressure cooker or wide high sided risotto pan. Heat the oil over medium heat; add the onion and sauté until soft; about 3 minutes; add the rice and sauté, stirring, until the rice is just opaque in the center; about 3 -4 minutes. Add the wine or vermouth and allow it to evaporate. While this is cooking, using a blender, puree ½ cup of the shelled fava beans into the chicken broth. Once the wine is evaporated; add the now modified chicken broth and place the cover to the pressure cooker; bring to pressure, reduce heat to maintain pressure, and cook 7 minutes. Release the pressure using the quick-release method. If you are not using a pressure cooker, you will need to add the broth, one cup at a time, stirring until it is absorbed, add more broth, a cup at a time, stirring each addition until it's gone, repeat until the rice is tenderOnce the rice is cooked stir in the remaining fava beans. Cook for about 3 minutes or until tender; then stir in the cheese. Taste and adjust for salt and add a generous amount of black pepper. Serve the risotto with the pesto on the side.
Notes
*Prep time includes time to double-shell the fava beans.
**If not using a pressure cooker your cook time will increase by 30 minutes.
***If not using a pressure cooker you will need at least 6 cups of broth.
Tried this recipe?Let us know how it was!