Green Risotto with Fava Beans

Green Risotto with Fava Beans

DJFoodie 3

"I can't stress enough how much better this is if it is stirred constantly. If one arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!"


1 h servings 457 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1414 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
  2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
  3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
  • profile image

Your rating



  1. 53 Ratings


I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them....

This was by far the best risotto I have ever had. I was so creamy! I did end up having to use 6 cups of broth so you might want to keep a bit extra on hand. I just keep tasting until I had the c...

This is delicious! The preparation of the fava beans is a little bit of a pain, I think the next time I will use canned fava beans. Halfway through the stirring process, I thought to myself "I...

As a friend said, "I don't know if I'm sold on favas. All that work, and you just end up with a bunch of lima beans!" I bought fava beans at the farmers' market, and this was a delicious way to ...

This was FANTASTIC. Here's what I changed: I used a can of lima beans to replace the favas -- it was less work and made limas actually taste good. Also, according to the kind folks at Cooks Illu...

Excellent; I tried this recipe, however with pine nuts instead of fava beans; te result was a rich risotto with a mid-eastern twist!!!

I've just returned from Italy, where I had the wonderful opportunity to have my fill of fava beans and artichokes, both of which are in season now and plentiful. I lamented that I've never been...

Very good risotto and well worth the work! I unshelled only the favas used for decoration and the taste was great...

This is every bit as wonderful as the other reviewers state. We used home grown fava beans - some of them were pretty small and yes - it did take a long time to double shell them. Next time with...