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1
Remove fava beans from pods.
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2
Bring a pot of water to a boil, and submerge beans for 1 minute, then drain and chill in cold water.
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3
Slit translucent skin of each bean and discard.
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4
Test a bean for tenderness: if hard, simmer for 2 to 8 minutes, until tender.
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5
Cover and refrigerate until needed, up to 2 days.
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6
Pour broth into a saucepan, bring to a simmer and keep warm.
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7
Place a heavy-bottomed pot or Dutch oven and a large skillet on stove.
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8
Divide butter or oil, garlic and shallots between the two pans.
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9
Place Dutch oven over medium heat and saute garlic and shallots until translucent.
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10
Add rice and stir for 2 minutes.
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11
Add wine and lemon zest and continue stirring until all the wine is absorbed.
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12
Begin stirring in the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next.
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13
Meanwhile (after about the second ladleful of broth), place skillet over medium-high heat.
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14
Stir until garlic is light gold.
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15
Add zucchini and saute 2 to 3 minutes.
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16
Remove from heat and set aside.
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17
When most of the broth is incorporated, taste rice; it should be creamy with a slightly firm center.
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18
Remove from heat and mix in cheese.
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19
Cover and allow to rest for 1 minute.
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20
Meanwhile, return zucchini mixture to medium heat.
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21
Add favas and season with salt and pepper to taste.
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22
Stir just until mixture is warm, then remove from heat.
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23
Add half the basil to zucchini and mix gently.
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24
Stir remaining basil and lemon balm or lemon juice into risotto.
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25
Place a portion of each on plates and serve immediately.
