Spring Risotto with Peas, Fava Beans, and Arugula

Name: Spring Risotto with Peas, Fava Beans, and Arugula
Yield: Serves 4
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

4 comments

Appears in Cook's Country April/May 2013

This quick and easy risotto packs serious vegetal punch.

SERVES4

TIME30 minutes

Spring Risotto with Peas, Fava Beans, and Arugula

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.

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