Spring Fava Bean and Mint Risotto

Ingredients

• fresh fava beans
• Arborio rice
• dry white wine
• vegetable broth
• white onion
• unsalted butter
• olive oil
• Parmesan cheese
• fresh mint leaves
• lemon zest
• salt and white pepper

Contains: milk, sulphites.

Method

1. Blanch double-peeled fava beans in boiling salted water for 2 minutes. Drain, rinse under cold water, and set aside.
2. Keep vegetable broth warm in a saucepan on low heat.
3. In a wide, heavy-bottomed pot, heat olive oil and 2 tbsp butter over medium heat. Add onion and cook for 5 minutes until soft and translucent.
4. Add Arborio rice and toast for 2 minutes, stirring, until the edges turn translucent.
5. Add white wine and stir until fully absorbed.
6. Begin adding warm broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes 18-22 minutes. The rice should be al dente with a creamy sauce.
7. Remove from heat. Stir in remaining butter, Parmesan, fava beans, torn mint, and lemon zest. The residual heat will warm the favas.
8. Season with salt and white pepper. The risotto should flow gently when the pot is tilted. Add a splash of broth if too thick.
9. Serve immediately in warm bowls.