Fresh Fava Bean and Shrimp Risotto

Fresh Fava Bean and Shrimp Risotto
Recipe Date:
March 19, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs fava beans, shelled and skinned
  • 1 lb medium shrimp, in the shell large shrimp will work, but not giant ones
  • 1 quart chicken stock, vegetable stock or water
  • Salt to taste
  • 2 tbsps extra virgin olive oil, or 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil
  • 1/2 cup finely chopped onion or leek
  • 1 1/2 cups arborio or carnaroli rice
  • 2 large garlic cloves, green shoots removed, minced
  • 1/2 cup dry white wine
  • 2 tbsps chopped fresh flat-leaf parsley
  • Freshly ground pepper to taste

Pairing Notes: We loved how bright the fava beans tasted against the luxurious risotto and it seemed to parallel the brightness of the Pinot noir.

Chef's Tip: Definitely use stock instead of water as it deepens the flavor in the risotto. 

Recipe link  

Recipe courtesy of Martha Rosa Shulman and the New York Times. Photo courtesy of Andrew Scrivani/New York Times.