Fava Bean Risotto With Fresh Mozzarella And Prosciu

Name: Fava Bean Risotto With Fresh Mozzarella And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled); 2 ounces thinly sliced prosciutto (about 1/2 cup); Cooking spray; 2 1/2 cups fat-free, less-sodium chicken broth; 2 cups water; 1 tablespoon butter; 1 1/2 cups chopped leek (about 2 medium); 2 garlic cloves, minced; 1 1/2 cups uncooked Arborio rice; 1 teaspoon chopped fresh thyme; 1/3 cup dry white wine; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cups trimmed arugula; 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes

Servings: persons

4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
2 ounces thinly sliced prosciutto (about 1/2 cup)
Cooking spray
2 1/2 cups fat-free, less-sodium chicken broth
2 cups water
1 tablespoon butter
1 1/2 cups chopped leek (about 2 medium)
2 garlic cloves, minced
1 1/2 cups uncooked Arborio rice
1 teaspoon chopped fresh thyme
1/3 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes

1
Preheat oven to 400u00b0.
2
Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
3
Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400u00b0 for 7 minutes or until crisp. Set aside.
4
Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.
5
Melt butter in a medium saute pan over medium-high heat. Add leek and garlic; saute 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.
6
Remove from heat; stir in arugula and cheese. Top with prosciutto.

1326

kcal

Calories

Fat

190

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled), 2 ounces thinly sliced prosciutto (about 1/2 cup), Cooking spray, 2 1/2 cups fat-free, less-sodium chicken broth, and more.

Yes, Fava Bean Risotto With Fresh Mozzarella And Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fava Bean Risotto With Fresh Mozzarella And Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions