Risotto with Fava Beans and Lettuce Pesto
Risotto • Italian
Description
Risotto with fava beans and lettuce pesto
Ingredients
- Fava Beans 15 oz
- Carnaroli Rice 10 oz
- Eel 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 0 fl oz
- Shallot 1 piece
- Salt a pinch
- Chicken Broth 0 qt
- Ground Black Pepper a pinch
- Carrot 1 piece
- Onion 1 piece
- Celery salt 1 stalk
Step-by-Step Guide
Step 1
Vegetable broth. Peel the carrot, celery, and onion, cut them in half. Place the vegetables in a pot and add 1 liter of water. Boil for 20 minutes and keep hot while preparing the risotto.
Step 2
Blanch the fava beans in boiling water for two minutes, drain, and remove the outer skin.
Step 3
Blanch the lettuce in boiling water for two minutes, drain without squeezing out too much water. Blend together with Parmesan, a pinch of salt, and pepper (pesto).
Step 4
Finely chop the shallot, sauté briefly in olive oil, add the rice and sauté for one minute. Gradually add the broth. After 10 minutes, add the fava beans. Continue cooking for another 7 minutes, continuing to add broth so that the rice absorbs it. When the rice is ready, the water should be absorbed or evaporated.
Step 5
Top the rice with pesto and serve hot.
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