Best 8 Risotto With Prosciutto And Fava Beans Recipes

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Risotto with prosciutto and fava beans is a classic Italian dish that combines rich flavors and textures. This delectable dish is a delightful combination of creamy risotto rice, savory prosciutto, sweet fava beans, and a flavorful broth that infuses every bite with a symphony of Italian culinary expertise. Whether you're a seasoned chef or a home cook looking to elevate your culinary repertoire, this article will guide you through the steps to create an exceptional risotto with prosciutto and fava beans that will impress your taste buds and make your next meal a memorable occasion.

Here are our top 8 tried and tested recipes!

RISOTTO WITH PROSCIUTTO AND FAVA BEANS



Risotto With Prosciutto And Fava Beans image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 pounds fava beans, peeled
3 shallots, minced
4 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1/4 pound prosciutto, diced
1 to 1 1/2 quarts hot chicken broth
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley

Steps:

  • Lightly steam the fava beans until they are almost but not quite cooked. Set aside.
  • Using a large heavy casserole or skillet, cook the shallots in butter and oil until they are translucent. Add the rice and saute until the grains are thoroughly coated. Add the beans and prosciutto and saute for a minute.
  • Add a cupful of hot stock and cook, stirring continually until the rice has absorbed the liquid. Add salt and pepper to taste and another half cup of broth. Continue stirring, so that the rice does not stick to the bottom of the pan and add more broth, half a cup at a time until the rice is cooked. It is done when it is al dente.
  • Stir in the cheese, correct seasoning, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 15 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1129 milligrams, Sugar 19 grams, TransFat 0 grams

RISOTTO WITH MASCARPONE AND PROSCIUTTO



Risotto With Mascarpone and Prosciutto image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 cups low-sodium chicken broth
4 ounces prosciutto, thinly sliced
4 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 cup arborio rice
1/3 cup dry white wine
3 tablespoons minced fresh parsley
3 tablespoons minced fresh chives
1 1/2 teaspoons minced fresh marjoram or thyme
1 cup grated gruyere cheese
1/3 cup mascarpone cheese

Steps:

  • Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

RISOTTO WITH FRESH FIGS AND PROSCIUTTO



Risotto with Fresh Figs and Prosciutto image

Fresh, sweet figs and salty Italian prosciutto make the perfect flavor combination in this summer risotto. Pecorino cheese adds a nutty, creamy addition to the dish. Perfect for an Italian dinner party!

Provided by Alemarsi

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 30m

Yield 4

Number Of Ingredients 9

4 cups vegetable broth
6 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 green onion, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
14 small fresh figs, divided
4 thin slices prosciutto, finely chopped
1 cup grated Pecorino-Romano cheese, or to taste

Steps:

  • Heat vegetable stock in a large pot and keep warm over low heat.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
  • Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
  • Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
  • Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

Nutrition Facts : Calories 768.4 calories, Carbohydrate 100.2 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 6.1 g, Protein 17.3 g, SaturatedFat 16.4 g, Sodium 1083.4 mg, Sugar 26.2 g

GREEN RISOTTO WITH FAVA BEANS



Green Risotto with Fava Beans image

I can't stress enough how much better this is if it is stirred constantly. If one arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!

Provided by DJ Williams

Categories     Risotto

Time 1h

Yield 4

Number Of Ingredients 8

½ pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
¼ cup white wine
¼ cup grated Reggiano Parmesan cheese
salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.
  • In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1 1/2 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
  • To the cooked rice add the pureed favas, the remaining 1 1/2 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 69.5 g, Cholesterol 32.3 mg, Fat 11.1 g, Fiber 7.9 g, Protein 16.5 g, SaturatedFat 6.4 g, Sodium 1413.6 mg, Sugar 4.6 g

RISOTTO WITH PEAS AND PROSCIUTTO



Risotto With Peas and Prosciutto image

This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.

Provided by lazyme

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups chicken broth
1/2 cup onion, finely chopped
1/4 cup unsalted butter
1 1/2 cups arborio rice, 12 ounces
1/2 cup dry white wine
1 cup frozen peas, thawed
2 ounces prosciutto, julienned
1/2 teaspoon lemon zest, grated
1 cup parmesan cheese, grated
3 tablespoons parsley, finely chopped

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
  • Add rice and cook, stirring, 1 minute.
  • Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
  • Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
  • If necessary, thin risotto with some of remaining broth.
  • Serve immediately, with remaining 1/3 cup cheese.
  • Serves 4 as an entree or 6-8 as a side dish.

Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2

RISOTTO WITH PEAS AND PROSCIUTTO



Risotto with Peas and Prosciutto image

Categories     Rice     Sauté     Pea     Spring     Prosciutto     Gourmet

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 10

5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 ounces)
1/2 cup dry white wine
1 cup frozen baby peas, thawed
2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
1/2 teaspoon finely grated fresh lemon zest
1 cup finely grated Parmigiano-Reggiano (2 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

RISOTTO WITH ASPARAGUS, FRESH FAVA BEANS AND SAFFRON



Risotto With Asparagus, Fresh Fava Beans and Saffron image

Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one. A warning, though: fava beans are toxic to individuals with favism, caused by an inherited blood enzyme deficiency. Be cautious when trying fava beans for the first time.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves four to six

Number Of Ingredients 13

2 pounds fava beans
About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion or spring onion
Salt, preferably kosher salt, to taste
2 garlic cloves, minced
1 1/2 cups Italian arborio rice
1 pinch of saffron threads
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
2 tablespoons chopped chives (optional)

Steps:

  • Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two minutes. Transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean attached to the pod, then gently squeezing out the bean.
  • Pour the stock or broth into a saucepan, and bring it to a boil. Add the asparagus, and blanch for three minutes. Remove the asparagus with a slotted spoon or skimmer, refresh in a bowl of cold water, drain and set aside. Turn down the heat under the stock, and keep at a simmer with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the oil over medium heat in a wide, heavy skillet or saucepan, and add the onion and 1/2 teaspoon salt. Cook, stirring, until tender, about three minutes. Add the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about one to two minutes. Rub the saffron between your thumb and fingers, and stir into the rice.
  • Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 15 minutes. Then stir in the asparagus and the fava beans and another ladleful or two of stock. Continue adding stock and stirring the rice for another 10 to 15 minutes, until the rice is cooked al dente and the vegetables are tender. Add more stock to the rice, and stir in the Parmesan, pepper and chives. Remove from the heat. Taste and adjust salt. The rice should be creamy. Stir once and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1399 milligrams, Sugar 20 grams

FAVA BEAN AND BACON RISOTTO



Fava Bean and Bacon Risotto image

Who doesn't like a good risotto? This provides a complete protein. This is from The Natural Menopause Cookbook.

Provided by luvcookn

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 2/3 cups frozen fava beans
1 tablespoon butter
1 onion, finely chopped
4 slices smoked Canadian bacon, rind removed, roughly chopped
2/3 cup arborio rice
2 1/4 cups hot chicken stock
1/4 cup freshly grated parmesan cheese
salt & freshly ground black pepper
parmesan cheese, shavings to garnish

Steps:

  • Cook the fava beans in a saucepan of lightly salted boiling water for 2-3 minutes. Drain and plunge into ice-cold water to cool. Peel away and discard the outer shells and set the beans aside.
  • Heat the butter in a heavy saucepan. Add the onion and bacon and cook over low heat for 5 minutes. Add the rice and beans and continue to cook, stirring for 1-2 minutes.
  • Add enough hot stock to cover the rice and continue to cook, stirring frequently, until most of the stock has been absorbed. Continue adding the stock in this way until it is almost completely absorbed and rice is tender.
  • Remove from the heat, stir in the grated Parmesan, and season to taste. Serve immediately, garnished with Parmesan shavings.

Nutrition Facts : Calories 654.8, Fat 15.8, SaturatedFat 7.7, Cholesterol 54.8, Sodium 1894.9, Carbohydrate 88.3, Fiber 10.4, Sugar 5.8, Protein 37.9

Tips:

  • Mise en place: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and prevent scrambling later on.
  • Use high-quality ingredients: This will make a big difference in the final dish. Look for fresh vegetables, flavorful cheese, and good-quality prosciutto.
  • Cook the risotto slowly and patiently: Don't rush the cooking process. Stir the risotto frequently and add the broth in small batches, allowing the rice to absorb the liquid before adding more. This will help you achieve a creamy and evenly cooked risotto.
  • Don't overcook the fava beans: Fava beans should be cooked until they are tender but still have a slight crunch. Overcooking will make them mushy.
  • Season the risotto to taste: Taste the risotto as you cook it and adjust the seasoning accordingly. You may need to add more salt, pepper, or Parmesan cheese.
  • Serve the risotto immediately: Risotto is best served hot and fresh. If you need to make it ahead of time, you can reheat it gently over low heat, stirring frequently.

Conclusion:

This flavorful and elegant risotto is perfect for a special occasion or a weeknight meal. With its creamy texture, savory flavors, and vibrant colors, this dish is sure to impress your family and friends. So next time you're looking for a delicious and satisfying meal, give this prosciutto and fava bean risotto a try. You won't be disappointed!

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