Risotto With Peas Fava Beans And Arugula Recipe 445
SPRING VEGETABLE RISOTTO
Provided by Diane Phillips
Categories Bean Rice Kid-Friendly Dinner Lunch Fennel Spinach Pea Spring Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.
- Coat the inside of a medium rice cooker with nonstick cooking spray. Set the rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Melt 2 Tbsp of the butter; add the garlic, leek, spinach, and fennel; and sauté for 2 to 3 minutes, or until the leek is softened. Add the wine and bring to a boil. Add the rice and chicken broth and stir to distribute the ingredients.
- Cover the rice cooker and reset to the regular cycle. Set a timer for 15 minutes. When the timer goes off, stir in the fava beans and peas. Cover and allow to steam for an additional 5 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Stir in the remaining 2 Tbsp butter and the Parmigiano. Season with salt and pepper. Serve immediately.
RISOTTO WITH PEAS, FAVA BEANS, AND ARUGULA RECIPE - (4.4/5)
Provided by lianbl88
Number Of Ingredients 10
Steps:
- You can use frozen lima beans or an additional cup of frozen peas in place of the fava beans. 1. Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 14 to 16 minutes. 2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. 3. Stir in peas and fava beans and cook until heated through, about 1 minute. Off heat, stir in arugula, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve.
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