Fava Bean and Rice Stew

In this simple but delicious recipe adapted from Debra Mayhew’s The Soup Bible (ISBN 1840383976), fresh shelled fava beans are cooked in stock with onion, tomato and arborio rice to make a wet risotto that celebrates the first fava harvest from your garden. 

2 pounds fresh fava beans
¼ cup olive oil
1 onion, minced
2 cups tomatoes, seeded and chopped
1 cup arborio rice
2 tablespoons butter
4 cups vegetable stock
salt and freshly ground black pepper to taste

Bring a pot of water to a boil and blanch the fava beans for 3-4 minutes.  Drain and rinse under cold water.  Peel the tough skins from the beans and set aside.

Heat olive oil in a large pan over medium heat and sauté onion until soft, about 5 minutes.  Add in the rice and continue sautéing for another 3-4 minutes until the rice is toasted.  Add in the fava beans and tomatoes and cook for another 5 minutes, stirring constantly.  Add in butter and stir until it is melted.  Then add in stock.  Bring to a boil, reduce heat to low, and cook until the rice is tender, about 15-20 minutes. 

Serve with grated parmesan cheese and a dollop of pesto.

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