Spring Onion Risotto

Ingredients

• 10.6 ounces (300 grams) whole fava beans
• 8.5 ounces (240 grams) uncured spring onion (1 large onion)
• 3 cups vegetable stock
• 1 tablespoon unsalted butter
• 1 cups short-grain rice
• ½ cup white wine
• 1 ounce (30 grams) Parmigiano Reggiano, grated
• Olive oil, to serve
• Black pepper, to taste

Instructions

1. 1
   Bring pot of well salted water to a boil. Shell the fava beans and then boil the beans for about 1 minute, drain and chill with cold water. Peel the skin off the beans and set them aside.
2. 2
   Finely mince about 1/2 of the onion and then dice the remaining onion into 1/4-inch squares.
3. 3
   Add the vegetable stock to a pot and bring to a boil before turning down the heat and keeping warm.
4. 4
   Melt the butter in a large pot and then fry the minced onions until fragrant, but not browned.
5. 5
   Add the rice and and continue to saute until the rice has absorbed all the oil.
6. 6
   Add the white wine and stir until all the liquid has evaporated.
7. 7
   Add the vegetable stock 1 ladle at a time to the rice, stirring constantly with a spatula until the liquid is mostly absorbed before adding another ladleful of stock. Repeat until the rice almost cooked (about 15-18 minutes at sea level).
8. 8
   Add the remaining spring onions and continue cooking adding a little stock at a time until the rice is your desired doneness (another 5 minutes). Finish the risotto by stirring in the peeled fava beans and grated cheese.
9. 9
   Plate the risotto and finish with a bit of olive oil and freshly cracked black pepper.