Fava Bean & Ramp Risotto
Recipe type: Dinner, Entree, Main
Cuisine: Italian, Spring, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
I served this risotto with giant artichokes for a vegetarian spring feast. It would make a nice accompaniment to fish or seafood as well.
  • 1 bunch (about 10) Ramps
  • 1 # fresh Fava Beans, shelled
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 c. Arborio Rice
  • ½ c. Dry White Wine
  • 3 c. Chicken or Vegetable Stock (homemade or low-sodium), hot
  • ¼ c. Mascarpone Cheese
  • ½ c. grated Parmesan Cheese
  1. Begin by preparing the ramps and fava beans. Cut the root ends from the ramps and discard. Thinly slice the bulbous bottoms and all the way up to where the leaves start. Roughly chop the leaves.
  2. You'll need to blanch the shelled fava beans in order to remove the tough, bitter skin. Bring a medium saucepan of salted water to a boil and prepare an ice bath. Plunge the beans into the boiling water (I keep them in a small mesh strainer so they're easy to pull out) until tender, 1-2 minutes. Immediately transfer them to the ice bath to stop them from cooking any further. Peel away the pale green skins to reveal the bright green fava beans. You can do this while you're risotto is cooking to save time.
  3. Heat the butter and olive oil over medium high heat in a large saucepan or wide skillet with deep sides. Add the sliced ramps, season with a pinch of salt, and sauté until softened, about 2 minutes. Add the rice and allow the kernels to toast slightly, about 1 minute. Pour in the white wine, season with a bit more salt, and allow the wine to cook off. Now add about 1 c. of the hot stock and reduce the heat to maintain a gentle simmer. Cook, stirring often, until the pan is nearly dry then add another cup of stock. Repeat and continue to cook until the rice is nearly tender, 30-35 minutes.
  4. When the rice is nearly ready, stir in the chopped ramp leaves and fava beans. Continue to cook for a few more minutes until the greens have wilted down. Remove from the heat and stir in the Mascarpone and Parmesan cheeses. Taste and season as needed with salt and freshly ground black pepper. Divide the risotto between warm bowls or rimmed plates, top with a little more grated Parmesan if you like, and serve immediately.
Recipe by strawberryplum at http://www.strawberryplum.com/fava-bean-ramp-risotto/