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1
Prepare Fava Beans
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2
Remove outer husks of fava beans and set beans in a bowl
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3
Boil a small pot of water and blanch beans (about 1 minute)
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4
Plunge into a bowl of ice water to cool.
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5
Remove inner shell, leaving only the green inner beans.
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6
Set aside.
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7
Prepare Asparagus
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8
Remove tough bottoms of asparagus, rinse, and set aside.
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9
In same water that you blanched the fava beans, blanch the asparagus. Plunge into a bowl of ice water to cool.
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10
Set aside.
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11
Prepare Risotto
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12
Heat 2TBS butter and a drop of oil over medium-high heat.
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13
Cool shallots, about 10 minutes or until translucent and soft.
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14
Add rice, stirring to coat with butter.
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15
Add white pepper and salt.
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16
Start adding stock and wine by the half cup, stirring constantly to absorb each addition before adding the next. (total cooking time will be about 20 minutes)
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17
After about 15 minutes, add yellow pepper.
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18
Continue adding stock and wine as needed.
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19
After about 20 minutes, add the fava beans and asparagus.
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20
When risotto is near finished, add the lemon juice, feta and remaining butter.
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21
Stir to combine.
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22
Add more salt/white pepper to taste, and half the sorrel and chives.
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23
Garnish plates with remaining sorrel, chives, and feta.
