Fava Bean Risotto With Fresh Mozzarella And Prosciutto Recipe

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.

No additional tips available.

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

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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.

Fava Bean Risotto With Fresh Mozzarella And Prosciutto

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