Wednesday, September 10, 2014

Fava Bean and Corn Risotto


The harvesting of the garden goes on. Yesterday I netted 2 pounds of fava beans, that is after being shelled, and by shelled I mean after removing the beans from the pod and then tossing them in boiling water and then (I'm not finished yet) removing them from that skin. In the end you have a bright shiny bean. My mind set at the moment is not to grow them again. But you never know; sometimes a growing season away, the memories are not quite as vivid.


Normally this would be more of a spring time dish, but here in the pacific northwest the growing season ends a little later in the year. This risotto came about only after looking in the pantry for inspiration. I was looking for a spring board of sorts. I took a cup of the favas and tossed them in the food processor. I added the processed beans along with the whole beans towards the end. This gave the dish a slight green tinge and added more of that delicious green flavor. To me fava beans taste like a cross between a lima bean and a pea. At the end I added the fresh corn and Parmesan cheese and then topped with fresh parsley. This is a great dish that truly celebrates the delicate sweetness of the beans.

Ingredients:

2 tablespoons olive oil
1 small onion (diced)
1 clove garlic (minced)
1/4 cup white wine
3 1/2 to 4 cups vegetable or chicken broth (heated in a saucepan)
1 cup Arborio rice
2 cups fava beans (prepped and divided)
1 ear of corn (kernels removed)
1 handful parsley
1/3 cup Parmesan cheese (grated)

To prepare:

Take 1 cup of the fava beans and puree in a food processor. Set aside. Have all ingredients prepped and ready to go.



In a heavy pot on medium heat add olive oil and onion saute until almost translucent then add garlic, stir 1 minute. Add rice and stir until completely coated with olive oil, add wine and cook until evaporated. Sir in 1 cup of the broth and simmer gently, stirring constantly.


When the stock has absorbed add another cup of broth, and continue in this way for another 15 to 20 minutes until rice is cooked through, stirring constantly. Add the fava beans pureed and whole, cook another minute or so. Add corn and Parmesan. Taste, if needed add salt. Garnish with fresh parsley. Enjoy!








Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

86 comments:

  1. This must have been absolutely delicious Cheri :)

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  2. wow lool at the color, i'm feeling healthier already....

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  3. wow! i love both the color and the taste!

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  4. The rissoto looks delicious!! have never tried fava beans with rissoto.. I can only image how amazing it tastes.. Can't wait to try! :)

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  5. You harvested them? that's great! haha and I hope you do it again even though it's a lot of work as you describe !
    Your dish looks delicious, (: Nice to meet your blog!

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    1. Hi M, thanks for stopping by, just checked out yours, very nice!

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  6. The risotto looks wonderful. I have never tried to grow fava beans. You have quite a green thumb. I am going to the market to see if I can find some to make this recipe. Thanks for sharing.

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    1. Hi Geraldine, I think it was more beginners luck, thanks for stopping by.

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  7. Risotto is one of my absolute favorite meals. I've never grown favas, but they are delish!

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    1. Hi Leah, thanks, it's one of my favorites too!

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  8. I've never seen these beans before. They are such a pretty color. I bet the dish tastes wonderful!

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    1. Thanks Shari, certain times of the year I can buy these at the farmers market by the town and Country mall in Phoenix.

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  9. Hello Cheri, you harvest these favas in your garden? How nice. I bought the frozen ones and it is commonly known as broad beans here. Usually I just either add them to soup or with salads. Your Fava Bean and Corn Risotto looks delicious! Thanks for sharing this wonderful recipe ^-^!

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    1. Hi Karen, yes they are a lot of work, great idea will try them in a salad next.

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  10. Love it Cheri, I really enjoy fava beans it's been a while since I've had them, I think your risotto is fantastic.

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  11. Kudos to you on all the fava beans...I love their creamy texture. This dish looks wonderful. D

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    1. Thanks Dena, they do have a wonderful texture.

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  12. Oh you lucky girl! Just look at those Fava beans and you harvested them yourself!

    Never in a million years would I think to add fava beans to risotto but it sure looks like it works and I bet it taste pretty darn good too! Thank you so much for sharing, Cheri...

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    1. Thanks Louise, oh you are so sweet and yes it was delicious!

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  13. I grew fava beans once, but I didn't really have enough space and didn't end up with many pods to pick. I love them though, and they look great in this risotto!

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    1. Hi Lisa, this was my first time growing them, I think it was beginners luck!

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  14. Goodness gracious, yes yes yes! I'm going to try this with soybeans, can't wait!

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  15. I gave up trying to grow fava beans as 2 years in a row I was unsuccessful. Know what you mean by the shelling. Your dish sounds so wonderfully delicious, making me very hungry.

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    1. Hi Norma, yes, it is a lot of work, love the beans that you are harvested now.

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  16. It looks creamy and delicious!

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  17. This looks simply scrumptious. Appreciation for effort and patience in this dish of perfect simplicity!

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  18. So creamy and wonderful! I love risotto and wish I had a bowl of yours to add to my dinner tonight!

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  19. I think I'll look for dried fava beans instead :) They are a lot of work! I honestly have never tasted a fava bean but am seeing more and more recipes using them lately that my curiosity is piqued. Lovely recipe, Cheri!

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    1. Thanks Susan, they are a lot of work, I'm thinking of making a pesto with them next.

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  20. You know I've never had fava beans, but they sound like a lot of work, This does sound like a delicious dish, though!

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    1. Hi Abbe, they are a lot of work, but you just take the whole mess and sit at the kitchen table with a cup of tea and work away

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  21. I've never had risotto with corn or fava bean, I'm curious to try it!

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  22. I love favas, and I love risotto! What a great combo, and such a pretty color too!

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    1. Thanks Kari, I know that's what I was thinking too!

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  23. Iovely and simple but delicious sounding.

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  24. I love risotto! We have just hit springtime here in Australia so this is a perfect dish to celebrate the season. What a gorgeous creation :)

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  25. Look at that vibrant bean, very nice colour! Great idea adding it to the risotto :)

    Julie
    Gourmet Getaways

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  26. Ah! this looks perfect! I love fava beans!

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  27. Haha I make similar declarations every time I buy fava beans because I pretty much always forget about the second shelling. But they really are so tasty that it usually makes up for it! Beautiful risotto!

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  28. I love corn in my risotto, so this is calling my name :D
    What a fresh and healthy recipe!

    Cheers
    Choc Chip Uru

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    1. Thanks Uru, this was the first time I added corn and I loved it too!

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  29. Delicious! I love all those ingredients.

    Cheers,

    Rosa

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  30. That's awesome that your garden is giving you such a harvest! This recipe looks fantastic!

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    1. Hi Phi, it's getting a little better every year, thanks!

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  31. I didn't realize fava beans were so much work. But apparently they are worth the effort because this risotto looks absolutely fabulous!

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  32. What an intriguing risotto - never tried fava beans in it ever - awesome idea!

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  33. Honestly, I've been wanting to make a corn risotto! Never got to it but one day...in the meantime, I'll admire yours. It looks scrumptious!

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    1. Thanks Monica, I think an all corn risotto would be delicious!

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  34. Love risotto in all its forms, adding fava bean makes it so flavorful and fresh tasting!

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  35. Your risotto is so pretty - beautiful colours. We call those broad beans here and I've been through that laborious task of having to pod them and then peel them. It does seem after all that bulk you end up with a very small bowl! I think putting them into a risotto is a fabulous idea xx

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  36. Such a pretty color, so healthy and it sounds delish. Those fava beans are a lot of work!

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    1. Thanks Chris, they sure are but maybe by next season I wont remember all the details.

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  37. Cheri: Wow! I want this now. It looks so delicious and I love love love fava beans. I pinned this so I can make it some day. Thanks so much for sharing this.

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    1. Thanks Marlene, if you love favas you will love this!

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  38. This looks so fresh and delicious - the perfect summer dish.

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  39. This looks amazing! I have to make some of this ASAP!
    Thank-you so much for sharing your recipe!

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  40. Cheri, fava beans are a definite favorite of mine. Alas, the season for fava beans is long passed around here - your risotte does remind me of the lovely Baby Carrot and Broad Bean Risotto we made for the Cottage Cooking Club back in May - loved that.
    Kudos for growing these beauties.

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    1. Thanks Andrea, this was my first time growing the favas.

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  41. I love this wonderfully healthy dish, Cheri! You have inspired me to make risotto more often. These ingredients are fabulous! I use fava beans to make an Arabic dish called ful medames. They're such a great flavour.

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    1. Hi Robyn, just googled ful medames and that sounds very interesting, I bet I would really enjoy it, looks very healthy.

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  42. Cheri - this is a winner! The flavors are perfect! I made it last night for guests - we all loved it! I have to admit that I bought frozen double-shelled favas at my Middle Eastern grocery, as I was unable to find fresh beans. Thanks for this!! ~ David

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  43. This sounds like a great side dish, Cheri! Sounds like your garden has done well this year, too~

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  44. We love risottos..I am so happy they are my husbands 'specialty:)
    I love color in a risotto too..

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  45. Fava beans were completely new to me when I went to school, and now I use them all spring and summer. Pasta and risotto are both perfect!

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