Serves 4

Take the fava beans out of their pods, and cook in boiling water for one minute. Drain and allow to cool slightly, then remove the skin from each bean by pinching the skin at the top and pushing the favas out from the bottom.

In a large sauté pan, heat the olive oil. Add the onion, and garlic, and cook until translucent and starting to take on color.

Add the Arborio rice, and stir constantly for 1-2 minutes, or just until the rice begins to stick slightly. At this stage, lower the heat, and add the white wine. Stir until evaporated.

Continuing to cook on low heat, add one cup of vegetable stock to the rice, then gently stir and allow to the liquid to evaporate almost fully before adding the next cup. Continue this process until you reach the final cup. After adding the last cup of liquid, add the fava beans and stir through. This should take about twenty minutes.

All the final cup of vegetable stock to cook down until the rice is tender, but each grain its shape and there is enough liquid to allow it run off a spoon easily, almost like a thick sauce. At this stage you want a risotto that’s a tiny bit more liquid than you want to end up with.

Turn off the heat, add the lemon zest, parmesan, and butter, and stir through the risotto.

Enjoy!

Found here : http://www.everydayfeasts.com/risotto-con-le-fave/