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. 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.