Risotto with Spring Vegetables

From Cooking Light



Ingredients:
2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
4 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.

2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

Comments:
I omitted the saffron (tends to be prohibitively expensive) and subbed edamame for the fava beans. I halved the recipe since I didn't want a ton of leftovers, but went kind of heavy on the edamame since I just used up the partial bag I had in the freezer.

Anywho, this was very good. Even without the saffron it had a good blend of flavors and textures. We'd definitely try this one again.