Green Risotto with Fava Beans Recipe Reviews - Allrecipes.com (Pg. 5)
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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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 still with a nice bright green colour).
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Reviewed: Feb. 9, 2004
This was by far the best risotto I have ever had. I was so creamy! I did end up having to use 6 cups of broth so you might want to keep a bit extra on hand. I just keep tasting until I had the consistency I liked.
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Reviewed: Jul. 7, 2003
The fava beans were a lot of work but it was definately worth it. This is one of the best risottos i've had!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Mercer Island, Washington, USA

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Reviewed: Apr. 24, 2003
I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them. This risotto is creamy and has bright spring flavors. The fava beans are a lot of work to shell and then shell again once cooked. I tasted the cooked shell and it was tasty--I think you may be able to skip the step of shelling the cooked beans. However, the shelled favas are bright green and pretty, so it would be less attractive. This seems authentically Italian. In Italy, they cherish seasonal vegetables, and I am sure that fava bean season is worthy of celebration--this dish is a showcase for the delicate sweetness of the beans.
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