Celebrate Spring’s beginning with this delicious and vibrant Risotto with fava beans and chorizo recipe. A typical Portuguese flavour combination with the irresistible creaminess of an Italian risotto!
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (serves 4)
320 g risotto rice
220 g fava beans (measured peeled and skinned)
1 chorizo, sliced
2 to 3 tbsp olive oil
1 medium onion, chopped
1 spring onion, sliced
3 cloves of garlic, sliced
1 glass of white wine
1 L vegetable stock
Salt and black pepper
Fresh mint (optional)
Cured goat’s cheese (or other) to serve
RODI products used in the preparation of this recipe
Kitchen sink: Fusion 100
Tap/mixer: Line MN 1011
Accessories: Plastic colander and Bamboo chopping board
Method
Bring a pot of water to a boil, and blanch the fava beans. Cool the beans, drain, and remove the skin. Reserve.
In a saucepan, warm the olive oil and cook the onions until they soften.
Add the rice, let it brown a little, and add the chorizo. Cook for a few minutes, stirring from time to time.
Add the white wine and let it simmer.
Season with freshly ground black pepper and a pinch of salt.
Add a splash of vegetable stock gradually, stirring until the stock is absorbed. Continue adding stock, stirring constantly, until the rice is creamy and tender, 20 to 25 minutes.
About 10 minutes before that time, add the fava beans, and stir, gradually adding the remaining stock.
Taste and adjust the seasoning if necessary. Add a few chopped mint leaves if you like.
Remove the pan from the heat when the risotto is creamy but still al dente.
Serve immediately, garnished with mint leaves and goat cheese slices.
Recipe developed by:
