"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

24.6.14

Vegetable Risotto: Baby Carrot & Fava Bean #River Cottage VEG

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Vegetable Risotto- Baby Carrot & Fava Bean- simplelivingeating.com


This is the lightest risotto I've ever eaten, perfect for summer. It is made with fresh seasonal vegetables baby carrots, fava beans, and fresh parsley with Parmesan cheese. 


Vegetable Risotto- Baby Carrot & Fava Bean- simplelivingeating.com

This recipe is very flexible. You can use whatever vegetables you have on hand. Zucchini would be delicious in this risotto. I would also add mushrooms to give it a richer taste. 

I couldn't find fava beans so I used edamame beans (whole soybeans). I found these frozen in the grocery store near the Asian foods. Any good firm bean would work for this dish. 

Along with the addition of mushrooms to this recipe I would add more herbs: thyme, maybe some chives along with the parsley to brighten the flavor and make this more of a main meal. Without these additions I found the recipe to be more of a side dish, which would be delicious served with chicken or fish.

Vegetable Risotto: Baby Carrot & Fava Beans: simplelivingeating.com

Here is a preview of the recipe: Baby Carrot & Fava Bean Risotto the directions are not complete. You need to add the wine and stir until it is absorbed then add the stock a little at a time until it absorb and the rice becomes creamy. You add the cheese last. 

Here is a Mushroom Spring Vegetable Risotto recipe that is in line with what I was thinking of for making this a main meal. Again, I can't tell you how often I use this cookbook. It was an excellent investment in my family's health. Vegetables are really starting to come to life in my house now, and my kids are eating more of them since I started using these simple recipes.


cooking along with cottage cooking club


PS: Make sure you get the US edition of the book if you want US measurements. 


As a member of this cooking group I have agreed not to print the recipes from this book unless they are published. We encourage you to get a copy of this cookbook. 






11 comments:

  1. Oh, I'm going to have to try making this. I always have edaname beans in my freezer (my daughter and I are big into Japansese cooking and frequent a Japanese market where I always stock up on things). Thanks for the recipe. I hope mine turns out as well.

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    1. It is pretty hard to do this wrong. The key is to add the stock slowly and stir, stir, stir to get a creamy texture.

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  2. Wowwww Diane, it looks fantastic!!
    Definitely something my husband would love :)

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    1. Let me know how it works out for you Winnie.

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  3. Your dish looks fabulous! I didn't make this recipe, and so I'm excited see/read how it turned out for you. I'm glad you enjoyed this - I'll have to keep it in mind!

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  4. Your risotto looks beautiful! I was tempted to make this recipe and am happy to see how well it turned out. I love that you used edamame - they're so much much less labour-intensive than fava beans, even if you could find them.

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  5. Diane, your risotto is beautiful! Looks so appetizing.

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  6. Such a beautiful risotto! I loved that you have used edam me in it and extra herbs are always a nice touch :)

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  7. Delicious risotto, thanks for sharing with Hearth and Soul blog hop.

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  8. Diane,
    Your Vegetable Risotto looks fabulous! Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

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  9. Your risotto looks amazing, Diane! What a lovely dish. I like that you used the endamame - I'm always looking for new ways to use them! Thank you for sharing this with us at the Hearth and Soul Blog Hop. Pinned :-)

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