Fava Bean Risotto with Fresh Mozzarella and Prosciutto

Fava Bean Risotto with Fresh Mozzarella and Prosciutto
Photo by Jan Smith

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 2 cups trimmed arugula
  • Cooking spray
  • 2 cups trimmed arugula
  • Cooking spray
  • 1 ½ cups chopped leek (about 2 medium)
  • 2 garlic cloves, minced
  • + 23 more ingredients
    • 1 teaspoon chopped fresh thyme
    • 1 ½ cups chopped leek (about 2 medium)
    • ¾ teaspoon salt
    • 1 ½ cups uncooked Arborio rice
    • 4 ½ pounds unshelled fava beans (about 2 1/4 cups shelled)
    • 2 garlic cloves, minced
    • 4 ½ pounds unshelled fava beans (about 2 1/4 cups shelled)
    • 1 ½ cups uncooked Arborio rice
    • ¼ teaspoon freshly ground black pepper
    • ¾ teaspoon salt
    • 2 ounces thinly sliced prosciutto (about 1/2 cup)
    • 1 tablespoon butter
    • 1/3 cup dry white wine
    • 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
    • 2 ½ cups fat-free, less-sodium chicken broth
    • 2 ounces thinly sliced prosciutto (about 1/2 cup)
    • 1 teaspoon chopped fresh thyme
    • 2 ½ cups fat-free, less-sodium chicken broth
    • 1 tablespoon butter
    • 2 cups water
    • 1/3 cup dry white wine
    • 2 cups water
    • 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes

Preheat oven to 400°.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.Arrange prosciutto in a single layer on a baking sheet coated...

View full recipe at My Recipes

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