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: Expert 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: Chicago, Illinois, USA
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Reviewed: Jan. 23, 2006

Very good. Quite unique. Sort of reminds me mac and cheese in creaminess and taste. Taste better fresh, than as leftovers. Will make again as a side dish.

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JBBALUKONIS

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Atlanta, Georgia, USA
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Reviewed: Oct. 31, 2005

This is delicious! The preparation of the fava beans is a little bit of a pain, I think the next time I will use canned fava beans. Halfway through the stirring process, I thought to myself "I'll never make this again" but when I tasted it, IT IS DEFINITELY WORTH THE WORK, you'll never have a better rice dish! I used regular parmesan cheese and it came out great.

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trooworld

	Cooking Level: Intermediate Home Town: Smithville, Ohio, USA Living In: San Diego, California, USA
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Reviewed: May 17, 2005

Yummmmmm!!Really excellent side dish with marinated chicken. I used half beef broth and half chicken broth instead of all chicken stock. This gave the dish a slightly richer taste. I can't wait to make it again!

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LIPSTICKFETISH

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 5, 2004

This is every bit as wonderful as the other reviewers state. We used home grown fava beans - some of them were pretty small and yes - it did take a long time to double shell them. Next time with very young pods I would slice them and use as is. Another alternative is to use peas instead, (ok, not as authentic but st

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