| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 4 – 6 |
| kcal | fat | saturates | carbs |
| 379 | 12g | 5g | 52g |
| sugars | fibre | protein | salt |
| 2g | 6g | 15g | 1.2g |
As I glanced across the vast landscapes of the Rocky Mountains, an idea came to mind: a dish that is as nourishing as it is flavorful. Inspired by the fertile plains and the snow-capped peaks, I give you none other than – the Fava Bean Risotto with Prosciutto. This hearty staple dish combines the earthiness of fava beans, the creamy richness of Arborio rice, and the salty-sweet complexity of prosciutto to create a symphony of tastes that echo through the valleys.
A Taste of Italy, Right in the Mountains
The Fava Bean Risotto with Prosciutto borrows a page from Italian cuisine, and brings it right to your plate. It has a similar flavor profile to classic Italian risottos, with a touch of earthy mountain charm that can only be found in my home state of Colorado. A brilliant shift from game meats and trout, this dish perfectly aligns with a bottle of heartwarming Italian white wine, which is part of the ingredient list, making it a sumptuous treat for the soul.
Health Benefits of Fava Beans
The use of fava beans not only adds a distinctive flavor to this risotto but also brings about a plethora of health benefits. Brimming with essential nutrients and antioxidants, these beans are a powerhouse of protein, fiber, and B-vitamins. They aid in strengthening the immune system, maintaining healthy heart functions, and regulating blood sugar levels – the perfect way to fortify your body against the chilly mountain nights.
The best part about this risotto is its versatility. You can pair it with a crisp salad, smoky grilled vegetables, or your favorite bread. You could even swap out prosciutto with other cured meats, though I must insist that prosciutto adds a unique depth of flavor that’s hard to replicate. My partner, Gordon, loves it when I pair this risotto with some flaky trout; he says it makes him feel closer to the mountains we call home.
So, come take a journey with me – a journey of taste, nourishment, and love through the winding trails of the Rocky Mountains, right to your dinner table
What You’ll Need
- 2 cups fresh fava beans (approximately 2 pounds, in their pods)
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 4 cups chicken stock
- 1 large shallot, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- 4 ounces thinly sliced Prosciutto, diced
- Salt and pepper to taste
- Fresh mint leaves for garnish
Method
Step One
Begin by shelling the fava beans, then boil the beans in a pot of salted water for about 2 minutes. Once done, drain them and place them into a bowl of ice water to cool. Once cool, peel away the outer skins of the beans.
Step Two
In a large pan, heat the olive oil over medium heat. Add the chopped shallot and minced garlic to the pan and sauté until the shallot becomes translucent and the garlic is fragrant.
Step Three
Add the Arborio rice to the pan, stirring constantly to prevent sticking and to coat each grain in oil. Continue stirring the rice for a couple of minutes, until the edges of the grains become translucent.
Step Four
Pour in the white wine and continue stirring until nearly all of the wine has been absorbed by the rice. Once the wine is absorbed, begin adding the chicken stock, about 1/2 a cup at a time. Continue to stir the rice constantly, only adding more stock once the previous addition has been absorbed. This process will take about 20 minutes and the rice should be creamy but still have a little bite to it.
Step Five
Stir in the butter until melted and then add the fava beans, diced Prosciutto, and Parmesan cheese. Season with salt and pepper to taste. Continue cooking for a few more minutes, until everything is well combined and heated through.
Step Six
Remove from heat and serve the risotto immediately, garnishing each dish with some fresh mint leaves.
