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Categories:
shallot yellow bell pepper fava beans Arborio rice vegetable stock white wine chives sorrel salt white pepper creamy Feta butter oil
Viewed: 46 - Published at: 10 months agoIngredients
- 1/3 cup shallot, minced
- 1/2 yellow Bell pepper, diced
- 1/2 c. shelled fava beans (see below)
- 1 cup asparagus, chopped
- 2 cups Arborio rice
- 3 14.5 ounce cans of vegetable stock
- 1 cup white wine
- juice half a lemon
- 2 TBS chives, snipped into 1/4 inch pieces
- 2 TBS sorrel, chiffonnade
- 1 tsp salt, plus to taste
- 1/2 tsp white pepper, plus to taste
- 1/3 lb. creamy Feta, crumbled
- 3 TBS butter
- a drop of oil
Method
- Prepare Fava Beans
- Remove outer husks of fava beans and set beans in a bowl
- Boil a small pot of water and blanch beans (about 1 minute)
- Plunge into a bowl of ice water to cool.
- Remove inner shell, leaving only the green inner beans.
- Set aside.
- Prepare Asparagus
- Remove tough bottoms of asparagus, rinse, and set aside.
- In same water that you blanched the fava beans, blanch the asparagus. Plunge into a bowl of ice water to cool.
- Set aside.
- Prepare Risotto
- Heat 2TBS butter and a drop of oil over medium-high heat.
- Cool shallots, about 10 minutes or until translucent and soft.
- Add rice, stirring to coat with butter.
- Add white pepper and salt.
- Start adding stock and wine by the half cup, stirring constantly to absorb each addition before adding the next. (total cooking time will be about 20 minutes)
- After about 15 minutes, add yellow pepper.
- Continue adding stock and wine as needed.
- After about 20 minutes, add the fava beans and asparagus.
- When risotto is near finished, add the lemon juice, feta and remaining butter.
- Stir to combine.
- Add more salt/white pepper to taste, and half the sorrel and chives.
- Garnish plates with remaining sorrel, chives, and feta.
