Spring Risotto with Peas, Fava Beans, and Arugula
By America's Test KitchenPublished on February 21, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
4 cups low-sodium chicken broth 1 cup Arborio rice 6 tablespoons unsalted butter 1 onion, chopped fine2 garlic cloves, minced1 cup frozen peas, thawed1 cup frozen fava beans, thawed2 ounces (2 cups) baby arugula, chopped rough2 ounces Parmesan cheese, grated (1 cup)Salt and pepper
Before You Begin
You can use frozen lima beans or an additional cup of frozen peas in place of the fava beans.
Instructions
- Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 14 to 16 minutes.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. Stir in peas and fava beans and cook until heated through, about 1 minute. Off heat, stir in arugula, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 cup frozen peas, thawed
1 cup frozen fava beans, thawed
2 ounces (2 cups) baby arugula, chopped rough
2 ounces Parmesan cheese, grated (1 cup)
Salt and pepper
Ingredients
4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 cup frozen peas, thawed
1 cup frozen fava beans, thawed
2 ounces (2 cups) baby arugula, chopped rough
2 ounces Parmesan cheese, grated (1 cup)
Salt and pepper
Ingredients
4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 cup frozen peas, thawed
1 cup frozen fava beans, thawed
2 ounces (2 cups) baby arugula, chopped rough
2 ounces Parmesan cheese, grated (1 cup)
Salt and pepper
Why This Recipe Works
Giving the rice a head start in the microwave lets you make risotto with far less hands-on stirring than usual.
Before You Begin
You can use frozen lima beans or an additional cup of frozen peas in place of the fava beans.
Instructions
- Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 14 to 16 minutes.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. Stir in peas and fava beans and cook until heated through, about 1 minute. Off heat, stir in arugula, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve.
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