Spring Pea and Fava Bean Risotto

This recipe is a great way to use some spring peas and fava beans if you have them. it would also work well with some garlic scapes!

Number of Servings: 6


2 Tablespoons butter
1 Tablespoon olive oil
3 garlic clove, minced
½ onion, finely chopped
2 cups Arborio rice
¾ cup dry white wine
6 cups chicken broth, heated
½ cup parmesan cheese, grated
1 cup peas, fresh or frozen, divided
1 cup fava beans, blanched and outer skin removed, divided
Salt & freshly ground black pepper


Combine 1 Tablespoon butter and the olive oil in a heavy 4-quart pot over medium heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2-3 minutes. Add garlic and sauté until you smell it. Be careful not to brown it. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer. Add the wine and cook, stirring until it is mostly absorbed by the rice. Begin to add the hot broth, ½ cup at a time, stirring well after each addition is almost completely absorbed before adding the next ½ cup. Reserve ½ cup of the broth to add at the end.

When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining broth and butter, the cheese, the peas and fava beans and stir well to combine with the rice. Season to taste with salt and pepper. Serve immediately topped with remaining peas, favas and cheese.