Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2 shallots (finely chopped)
  • 4 scallions (finely chopped)
  • 2 cloves garlic (minced)
  • 1 cup Arborio rice
  • 2/3 cup dry white wine
  • 4 - 6 cups vegetable broth (kept hot on the stove)
  • 1/3 cup heavy cream
  • 1/2 cup Parmesan (grated)
  • 1 cup fava beans (shelled)
  • 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
  • 1 lemon (cut into thin wedges)
  • kosher salt
  • Black Pepper

Instruction

  • Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallot, scallion, garlic, and a pinch of salt, sweating for 6-7 minutes until softened.
  • Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then reduce to a simmer for a further 2 minutes.
  • Incorporate the hot broth by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
  • Continue in this fashion until the rice is tender to the bite and creamy, usually about 20-30 minutes. You may not need to use all the broth.
  • Meanwhile, cook the asparagus and fava beans in a large saucepan of salted boiling water until tender, about 3 minutes.
  • Drain well and refresh in a bowl of ice water. Drain again, pat dry, and cut the asparagus spears in half.
  • Once the rice is ready, stir in the heavy cream and Parmesan. Adjust seasoning to taste with salt and pepper.
  • Ladle into bowls and top with the asparagus, fava beans and chopped sun-dried tomatoes. Serve with lemon wedges on the side for squeezing over.