This is my very favorite time of year at the farmer’s market. The overlap between the end of Spring and beginning of Summer means many Springtime produce items are still around, and the first of the Summer tomatoes, stone fruits and corn are making an appearance. Spring fava beans and Summer sweet corn make an exceptionally lovely pairing, and this is just the time of year to make it happen.
If you’ve never cooked with fresh fava beans before, here is a great post on how to shell and prepare them.
Recipe: Fava Bean and Sweet Corn Risotto
- 2 pounds fresh, unshelled fava beans
- 2 ears sweet corn, shucked
- 5 cups chicken or vegetable stock
- 3/4 cup white wine
- 2 tablespoons grapeseed oil
- 2 large shallots, minced
- 1 1/2 cups arborio rice
- 1/4 cup chopped flat leaf parsley
- 1/2 cup freshly shredded parmesan
- Kosher salt and freshly ground black pepper to taste
- Remove fava beans from their outer pods. Blanch the fava beans for 2 minutes in boiling, salted water. Drain and plunge in ice water. Shell the fava beans and set aside. (You should have about 3/4 cup)
- Cut the kernels off the corn cobs and reserve with the fava beans.
- In a medium saucepan over medium-low heat, bring stock to a simmer.
- In a large, wide stockpot or dutch oven over medium heat, heat grapeseed oil until the oil shimmers. Add onions and saute until translucent, about 3 minutes. Add garlic and cook an additional minute. Add rice and stir until rice is thoroughly coated with oil. Slowly pour in wine. Cook, stirring constantly until it is completely absorbed and evaporated.
- Add 1 cup hot broth and cook, stirring frequently, until liquid is almost completely absorbed. Add broth, 1/2 cup at a time, cooking and letting liquid absorb between additions while stirring constantly. After 15 minutes, add the fava beans and corn. Continue adding broth until the rice is tender, but still firm, about 25 minutes. You may not need the last 1/4 cup of broth.
- When the rice is cooked, add a final 1/4 cup of broth, remove from heat and stir in parmesan, parsley, salt and pepper to taste.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6