![Fava Bean and Cauliflower Risotto](https://cdn.statically.io/img/www.foodandwine.com/thmb/WW0AU9hluZN_Ild0EfUXrnRl9cU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201310-xl-fava-bean-and-cauliflower-risotto-2000-6bca71f4786545dda45776961f7db13e.jpg)
Ingredients
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4 pounds fresh fava beans, shelled
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5 tablespoons unsalted butter
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1 small cauliflower, cut into small florets (3 cups)
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1 large shallot, minced
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2 garlic cloves, minced
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1 bay leaf
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1 1/2 cups arborio or carnaroli rice
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1/2 cup dry white wine
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5 cups low-sodium chicken broth, warmed
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1 tablespoon fresh lemon juice
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Freshly grated Parmigiano-Reggiano cheese
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Kosher salt
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Freshly ground pepper
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Extra-virgin olive oil, for drizzling
Directions
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Bring a saucepan of water to a boil. Add the fava beans and blanch for 30 seconds. Drain and let cool under running water. Slip off the tough outer skins and transfer the beans to a bowl; you should have about 2 cups.
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In the same saucepan, melt 2 tablespoons of the butter. Add half each of the fava beans and cauliflower and cook over moderately low heat, stirring, until the cauliflower is crisp-tender, 5 minutes. Add 1/2 cup of water, cover and simmer until the vegetables are tender, 5 minutes. Transfer to a food processor and puree until smooth, adding more water by the tablespoonful, if necessary.
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Wipe out the saucepan and melt 2 tablespoons of the butter in it. Add the shallot, garlic and bay leaf and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, until coated, 1 minute. Add the wine and cook, stirring, until it is absorbed. Add 1 cup of the warm broth and cook, stirring, until nearly absorbed; continue adding it 1 cup at a time, stirring until nearly absorbed between additions, until the rice is al dente, 20 minutes total. Halfway through cooking, stir in the remaining cauliflower.
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Stir the fava-cauliflower puree into the risotto with the lemon juice, 1/2 cup of grated cheese and the remaining fava beans and 1 tablespoon of butter. Season with salt and pepper. Transfer the risotto to bowls and drizzle with oil. Serve with more cheese.
Make Ahead
The recipe can be prepared through Step 2 up to 2 days ahead and refrigerated the puree.
Suggested Pairing
This risotto is exceptional with white wine from the Loire Valley. Try a Cheverny Blanc or Chenin Blanc.