Fava Bean Risotto with Fresh Mozzarella and Prosciutto Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
This entrée is a delicious springtime one-dish meal. You can use 2 1/4 cups fresh shelled green peas in place of the favas, or a combination of both.
Ingredients
- 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
- 2 ounces thinly sliced prosciutto (about 1/2 cup)
- Cooking spray
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 cups water
- 1 tablespoon butter
- 1 1/2 cups chopped leek (about 2 medium)
- 2 garlic cloves, minced
- 1 1/2 cups uncooked Arborio rice
- 1 teaspoon chopped fresh thyme
- 1/3 cup dry white wine
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups trimmed arugula
- 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
Instructions
- Preheat oven to 400 °.
- Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
- Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400 ° for 7 minutes or until crisp. Set aside.
- Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.
- Melt butter in a medium sauté pan over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.
- Remove from heat; stir in arugula and cheese. Top with prosciutto.
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