The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 15, 2009
Excellent. We just used a can of lima beans, and added the liquid from the can to the risotto for a bit of added flavor. Great for a main course dinner with salad, and great for lunch the next day.
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 8, 2009
I got fresh fava's from the farmers market and tried this and WOW... it was awesome.Some of the very best recipes do take time and this was worth every minuate.Thanks for a great lunch.
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Cooking Level: Expert

Living In: Pacifica, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 14, 2009
This was a great recipe. I changed a few things to my taste. I added mushroom broth and diced mushrooms rather than the beans but fallowed the rest of the recipe to a T. Easy and versatile. I will be making this again for sure!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 8, 2008
Oh where do I begin!! I searched everywhere for FRESH fava beans and could NOT find them!! I bought the packaged ones and followed the directions. I cooked as suggested (doubled the recipe) and added pine nuts...another reviewer added substituted them for beans. I just mixed them in with fava beans. Good recipe...as with all risotto...it was very time consuming, but very much worth it! Thanks for the recipe. The only reason it isn't rate 5 star is because fava beans are a lot harder to find than I thought!
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Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 28, 2008
This was FANTASTIC. Here's what I changed: I used a can of lima beans to replace the favas -- it was less work and made limas actually taste good. Also, according to the kind folks at Cooks Illustrated you don't have to: 1) heat the chicken stock before adding it and 2) add little bits at a time. So I skipped both of those steps and dumped the stock in at once, stirring periodically. No gluey risotto here! I also subbed Madiera (since I had it onhand) for the white wine and it was SPECTACULAR. Warning, tho, unless you'd like this to be a main dish (vs. a side) it makes a LOT of risotto. I'm going to freeze my leftovers and see how that goes.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 5, 2008
Excellent recipe! Use as many fava beans as you can stand when making this. I used homemade chicken broth, which made this risotto taste truly outstanding, creamy, rich, and would recommend others do the same if possible. (I just boil a grocery store roasted chicken carcass after we've picked off all the meat and freeze the broth in bags to be used for recipes that would really benefit, like this risotto.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 29, 2008
I was on the search for a fava bean recipe as we are part of a farm co-op and had some to use. This was wonderful... even my 2 year old ate it up! We didn't have enough fava beans so we ended up blending them all but it turned out perfectly. Yum!
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Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 23, 2008
Yum -perfect as is. Didn't change a thing
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 13, 2008
I tried this recipe but completely ignored the fava bean parts. Yum.
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 27, 2008
I was very sorry to see this meal end! I added a little bit of Italian Seasoning, and I used chicken bouillon cubes, which meant that I didn't add any extra salt. It was a little salty for me, but my husband loved it!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 19, 2008
This risotto is to die for!!! Absolutely fantastic!!! It is full of delicious flavor and the gorgeous, buttery texture of the fava beans makes this recipe out of this world! I make this recipe again and again! Many thanks from me and my husband too!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 16, 2008
This was an outstanding recipe, well worth the trouble of shelling the beans, and very healthy too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 13, 2008
I used brown rice as I didn't have other in the house. I also should have used more water in resolving the vegetable broth cubes...was a bit salty for me, but think it's just a 'user-error' and so I'd like to give a 4.5 as I will make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 18, 2007
Yummy, yummy, yummy....sorry though, it served only 3 people....my husband ate way more than he should have!
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Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Mar. 6, 2007
Very good risotto and well worth the work! I unshelled only the favas used for decoration and the taste was great...
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 18, 2006
Excellent; I tried this recipe, however with pine nuts instead of fava beans; te result was a rich risotto with a mid-eastern twist!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Aug. 6, 2006
this was yummy, i would add a bit more pepper next time and i think it could probably lose the butter thats stirred in at the end if you need to watch the fat content.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 17, 2006
As a friend said, "I don't know if I'm sold on favas. All that work, and you just end up with a bunch of lima beans!" I bought fava beans at the farmers' market, and this was a delicious way to eat them...but they are a lot of work to prepare. I like all kinds of risotto. I'd make this again with limas and a handful of fresh herbs: Italian parsley, mint, and basil.
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Cooking Level: Professional

Home Town: Northfield, Minnesota, USA
Living In: Seattle, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: May 17, 2006
Wow! This was so good that my husband, who NEVER eats fava beans, said it was "fantastic". It meets the cursory requirement for risotto to be rich and creamy, but the fava beans mixed in give it a lighter flavor. This is now my favorite risotto recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: May 15, 2006
This is a great, non-tradtional dish. As far as risottos go, however, I make others which I much prefer. A keeper, but not something I'll crave.
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Cooking Level: Expert

Home Town: Lakeland, Florida, USA
Living In: Carbondale, Illinois, USA

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