Asparagus and Fava Bean Risotto – Gluten and Dairy free

Risotto is kind of annoying. But I decided it is worth it. Risotto is actually easy, just a bit time consuming. I made it for my first time tonight and it tasted so good that it was worth stirring for twenty minutes. We got over two pounds of asparagus from Costco and the fava beans were from our garden. Some people don’t understand fava beans. They think they are fussy and hard to prepare. They are super easy to prepare and they taste like a soft potato. You shell them, steam them, and shell them again. This took me all of fifteen minutes. Super easy. This was also my first time blanching asparagus. Again, it was easy. Except for fact that I was unable to pour the asparagus into the strainer, (because it was too heavy) I just boiled the asparagus and then immediately ran them under cold water. My risotto turned out creamy, flavorful, and REALLY amazing! I definitely recommend it! Adapted from Bon Appetit on Epicurious.
Serves: 5
Prep Time: 1 hour

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Ingredients:

1 pound Asparagus, rinsed and cut into one inch pieces
25 pods Fava beans
2 tablespoons Olive oil
2 cloves Minced garlic
1 cup Diced onion
5 cups Chicken broth
1 ½ cups Arborio rice, dry
½ cup Dry white wine
3 tablespoons Earth Balance or other vegan margarine
½ cup Grated parmesan cheese or parmesan substitute (Optional)
To taste Salt and pepper

Directions:

Step 1:    In a large saucepan, boil the asparagus for two minutes.
Step 2:    Pour it into a strainer and rinse with very cold water until cold. Set aside.
Step 3:    Remove the pods from the fava beans.
Step 4:    Steam the fava beans for 4-5 minutes or until outer shells begin to peel off.
Step 5:    Remove them from the water and remove the outer shells from them. Set aside.
Step 6:    In a small saucepan, heat the chicken broth until it is hot. Keep it simmering on medium heat.
Step 7:    In a large frying pan, heat up the oil and sauté the onions and garlic on medium heat until the onions are translucent.
Step 8:    Add the rice and stir for three minutes. Add the wine and stir until all the liquid has evaporated.
Step 9:    Add one cup of the hot chicken broth and stir until all the broth is absorbed. Repeat until there is no more broth left.
Step 10: Stir in the fava beans, asparagus, earth balance, parmesan, salt, and pepper. Enjoy!

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