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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Kara

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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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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sf foodie

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Pacifica, California, USA

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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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leelee

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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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The Noble's

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

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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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Darci W.

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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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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Surely Fünke

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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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SALLYRALLY

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

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Reviewed: Jun. 23, 2008

Yum -perfect as is. Didn't change a thing

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 13, 2008

I tried this recipe but completely ignored the fava bean parts. Yum.

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Kimberly

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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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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PIDGEY

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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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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gracegirl

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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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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Steff

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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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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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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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Maureen MacK

Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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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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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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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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snapdragonofb

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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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marcelle

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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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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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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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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Jen H.

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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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Voice0fReas0n

Cooking Level: Expert

Home Town: Lakeland, Florida, USA

Living In: Carbondale, Illinois, USA

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Green Risotto with Fava Beans

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