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Green Risotto with Fava Beans
Reviews:
May 16, 2010

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 able to get fava beans at home, but no sooner did I return home did I happily stumble upon them in my market! I was eager to use them in this recipe. Because I cooked the risotto long and slow over 40 minutes and using 5 cups of chicken broth, it turned out beautifully, allowing the rice to release all its starch and resulting in a wonderfully creamy risotto. Unfortunately, while the quality of the finished dish couldn't be beat, it tasted of nothing more than the broth it was cooked in. Therefore, it was only average. As for the fava beans, they were only discernible by sight - there weren't enough of them to really make an impact in taste. Lots of effort for a risotto without distinction.

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