I felt so inspired by the green summer that we are enjoying so far, that when I saw this recipe I knew immediately it was the fitting tribute to the warm season. I modified the original slightly , and used margarine in place of butter, and soy parmesan in place of the real thing. Very pretty risotto, I must say.
Fava bean and arugula risotto
6 cups vegetarian broth
2 tablespoons extra virgin olive oil
2 tablespoons margarine
2 onions, diced
3 cloves garlic, minced
3 cups Arborio rice
1 1/2 cups white wine
1 10-ounce package of arugula
1 pound frozen (thawed) or fresh fava beans
2 cups fresh basil minced
1 – 2 cups grated soy parmesan (add according to your taste)
1/2 cup lemon juice
salt and freshly ground pepper
In a medium saucepan, bring the broth to a boil, turn down heat and allow to simmer while you make the risotto.
In a large saucepan, heat the extra virgin olive oil and margarine over medium heat. Add the onions; saute until the onions are soft and a deep brown, about 10 minutes.
Makes a well in the onions and add the garlic, cooking for a few minutes til softened and fragrant.
Add the rice. Stir to mix well with the onions and garlic, til everything is coated. Pour in the wine. Stir the wine into the rice, and continue stirring until all the wine has been absorbed.
Add the broth, a couple ladlefuls at a time, stirring the rice continually until all the broth has been absorbed before adding the next two ladlefuls. Continue this process until the grains of rice are al dente but not crunchy.
When the risotto is almost fully cooked, add the arugula with you next ladleful of broth. Stir it into the risotto – it’s a lot, but it will wilt. After it’s wilted, remove the pan from the heat. Stir in the fava beans, basil, soy cheese, lemon juice, salt, and pepper. Taste and adjust flavors. Serve immediately. Serves 6.