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

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

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


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