Creamy Fava Bean and Asparagus Risotto

Ingredients

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

Butter

2 tablespoons

Parmesan cheese

1 cup, grated

Garlic

2 cloves, minced

Onion

1 small, chopped

White wine

1/2 cup

Vegetable broth

4 cups, warmed

Arborio rice

1 cup

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, about 5 minutes.
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 and fragrant.
5. Pour in the white wine and cook until it is absorbed by the rice, stirring frequently.
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, which should take about 20 minutes. Continue this process 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, or until the vegetables are tender yet crisp.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste, allowing the cheese to melt into the risotto.
9. Remove from heat and let the risotto rest for a few minutes before serving, which allows the flavors to meld beautifully.
10. Serve the fava bean and asparagus risotto hot, garnished with additional grated Parmesan cheese and a drizzle of high-quality olive oil if desired.