Fava Bean and Greens Risotto
Iain Bagwell
There’s just enough creamy rice to hold together the generous tumble of favas and their greens, which taste similar to spinach.
How to Make It
Step 1
1
Brown pancetta in a large pot over medium-high heat, stirring often, about 8 minutes. Transfer to paper towels with a slotted spoon, leaving fat in pot.
Step 2
2
Meanwhile, bring broth and 1 cup water to a simmer in a small saucepan, or microwave in a glass measuring cup until hot.
Step 3
3
Reduce heat under large pot to medium. Add enough oil to fat to make 3 tbsp. Stir in green onions, fennel, rice, salt, and 1/2 tsp. pepper; cook, stirring, until rice is opaque, about 3 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is tender to the bite, about 20 minutes; the texture should be fairly soupy. Remove from heat.
Step 4
4
Melt butter in a large frying pan over medium-high heat until just starting to brown. Add fava greens and cook, turning occasionally with tongs, until bright green, wilted, and tender, 2 to 3 minutes.
Step 5
5
Fold fava greens and beans, 1/2 cup cheese, and the pancetta into risotto. Stir in about 1/4 cup more hot water to loosen the texture. Spoon into bowls, grind more pepper on top, and serve with more cheese if you like.
Step 6
6
*Find at farmers' markets.
Step 7
7
How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.
Ingredients
4 ounces diced pancetta
1 qt. reduced-sodium chicken broth
About 2 tbsp. olive oil
4 green onions, sliced
1/2 cup finely chopped fennel bulb
1 cup Arborio or sushi rice
1/4 teaspoon kosher salt
About 1/2 tsp. pepper
2 tablespoons unsalted butter
2 qts. lightly packed fava greens* (leaves and tender sprigs) or leaves from mature (not baby) spinach
1 1/2 cups double-shelled fava beans (see "How to Double-Shell Favas," below)
About 1/2 cup grated pecorino or parmesan cheese
Directions
Step 1
1
Brown pancetta in a large pot over medium-high heat, stirring often, about 8 minutes. Transfer to paper towels with a slotted spoon, leaving fat in pot.
Step 2
2
Meanwhile, bring broth and 1 cup water to a simmer in a small saucepan, or microwave in a glass measuring cup until hot.
Step 3
3
Reduce heat under large pot to medium. Add enough oil to fat to make 3 tbsp. Stir in green onions, fennel, rice, salt, and 1/2 tsp. pepper; cook, stirring, until rice is opaque, about 3 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is tender to the bite, about 20 minutes; the texture should be fairly soupy. Remove from heat.
Step 4
4
Melt butter in a large frying pan over medium-high heat until just starting to brown. Add fava greens and cook, turning occasionally with tongs, until bright green, wilted, and tender, 2 to 3 minutes.
Step 5
5
Fold fava greens and beans, 1/2 cup cheese, and the pancetta into risotto. Stir in about 1/4 cup more hot water to loosen the texture. Spoon into bowls, grind more pepper on top, and serve with more cheese if you like.
Step 6
6
*Find at farmers' markets.
Step 7
7
How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.
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