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.
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)
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!