Fava Bean and Shrimp Risotto

Creamy risotto takes work but is worth the effort, especially when made with a good Chardonnay and fava beans.

Servings: 4

Cook Time: 30 minutes

Pair With: A buttery Chardonnay

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


3 tablespoons butter

1 cup Arborio rice

1/2 cup good white wine

2 cups fresh, peeled fava beans

4 cups chicken broth

12 medium shrimp, cleaned and peeled

salt to taste, will depend on the broth used

1/2 teaspoon white pepper

3/4 cup grated good quality Parmesan cheese


Prepare to be stirring the risotto for about half an hour--have everything ready and in arm's reach.

Heat the broth until just below boiling, then turn off heat. In a heavy bottomed saucepan, melt the butter over low heat, stir in the rice and cook for 2 minutes, stirring continuously. Add the wine , turn up the heat to medium and continue cooking and stirring until wine is absorbed. Add a cup of the hot broth and continue cooking and stirring until broth is absorbed, repeat this with the next 3 cups of broth.

After you add the last cup, cook and stir until broth is half absorbed, then add the lava beans, salt and pepper. Continue cooking and stirring until the broth is absorbed, then add cheese and stir until cheese is mixed in. Serve hot with the same white wine you used for cooking.


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Chef's Notes:

Young, just picked fava beans can be used without peeling, but usually the tough outer shell needs to be removed. Make a slit in one side with a sharp paring knife, then squeeze the bean out.