Fava Bean and Asparagus Risotto

Ingredients

• Salt and pepper (to taste)
• Olive oil (2 tablespoons)
• Butter (2 tablespoons)
• Parmesan cheese (1/2 cup, grated)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• White wine (1/2 cup)
• Vegetable broth (4 cups)
• Arborio rice (1 1/2 cups)
• Asparagus (1 bunch, trimmed and cut into 1-inch pieces)
• Fava beans (1 cup, shelled)

Instructions

1. Bring a pot of water to a boil and blanch the fava beans for 2 minutes. Drain and rinse with cold water. Remove the outer skins of the fava beans and set aside.
2. In a separate pot, heat the vegetable broth and keep it warm over low heat.
3. In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. Add the Arborio rice to the pan and stir to coat the grains with the oil and butter mixture. Cook for 2-3 minutes, until the rice is slightly toasted.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
7. Add the blanched fava beans and asparagus to the risotto and cook for an additional 5 minutes, until the vegetables are tender.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes before serving.
10. Serve the fava bean and asparagus risotto hot, garnished with additional grated Parmesan cheese if desired.