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

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.

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.