This risotto stands on its own as a full, hearty vegetarian meal. It also packs a great protein and fiber punch, so no need to feel too bad about the starch indulgence. Bonus: your dominant arm gets a little workout in the process! Fava beans require a little bit of work before you can enjoy them, but they freeze well and can be enjoyed for months. I felt like having the risotto as a side dish, so I threw together the world’s easiest shrimp scampi and asparagus for the perfect al fresco summer meal. The scampi recipe is at the bottom of this post.
4 cups chicken or veggie broth
3 Tbsp butter, divided
1 large shallot or small onion, finely chopped
1 cup dry Arborio rice
1/2 cup dry white wine (vermouth works great here)
1/2 cup grated parmesan cheese
Salt and pepper to taste
1. In a large saucepan, bring the broth to a simmer, then keep it hot on medium-low heat.
2. In another large saucepan or dutch oven over medium heat, melt 2 Tbsp of the butter and add the shallots or onions. Stir and cook for about 5 minutes; do not let them brown.
3. Add the rice and stir for 2-3 minutes. Add the wine and continue to stir constantly. When the wine almost fully absorbed, add a ladle full of hot stock. Once the stock is absorbed, add another ladle or two. Repeat, stirring constantly, until the rice is cooked through and creamy.
4. Test with a tasting spoon to be sure it’s nice and soft. You might have some broth left over, this is no big deal–keep it in the fridge for future use.
5. To the cooked rice, add the chopped favas, the remaining 1 Tbsp of butter, and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the beans are evenly mixed in. Season with salt and pepper to taste. Serve immediately.
One-dish Shrimp Scampi and Asparagus
In an oven safe dish, combine:
2 Tbsp melted butter
2 cloves of chopped garlic
1/4 cup dry white wine or vermouth
Juice of one lemon, toss in the zest too if you’re into it
1/4 cup chopped fresh parsley
3/4 lb fresh or defrosted shrimp
Fresh asparagus
Drizzle of olive oil Salt and pepper
Top with asparagus or other summer veggie of your choice. Drizzle with olive oil, lemon juice, and add some salt and pepper. Bake at 350ºF for 10-15 minutes, no need to cover. Shrimp are finished when they’re pink and no trace of grey is left. Do not overcook. If you have a toaster/convection oven, this works really well so you don’t have to bother with the oven in the heat.
August 8th, 2012 at 12:02 PM
Adore risotto and yet so often people don’t think about making it in the summer. Thanks for the inspiration!