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Vegetarian, Italy

Fava bean and pecorino risotto

Fava bean and pecorino risotto is a creamy Italian dish for 4 people, ready in 45 minutes, medium difficulty, for about €2.90 per serving. The key to success is adding the broth one ladle at a time and peeling the fava beans so they stay tender and sweet. Pecorino and fresh mint finish the dish with a bright, lively touch.

Tonight, a spring risotto with tender fava beans, fresh mint, and pecorino, mild with a touch of character.

Fava bean and pecorino risotto
Total time
45 min
Difficulty
Medium
Cost per person
€2.90
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring

This risotto pairs the creaminess of carnaroli rice with the sweet freshness of spring fava beans. Pecorino, bolder than parmesan, gives the dish some backbone, while the mint stirred in at the end adds a bright note that keeps things from feeling heavy. The result stays rich without being overwhelming, with soft little pops of green in every bite.

Make it when fresh or frozen fava beans are in season, for a Sunday dinner that takes a bit more effort than a weeknight meal. It asks for your attention while the rice cooks, but nothing complicated. It suits fans of classic Italian dishes and guests who appreciate a vegetarian meal with real flavor.

The ingredients

4 people

Pantry

  • Risotto rice (carnaroli or arborio)often in the pantry 320 g
  • Vegetable broth 1 l
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Shelled fava beans (frozen) 400 g

Fruits and vegetables

  • Shallots 2
  • Mint 6 leaves

Dairy

  • Grated pecorino 80 g
  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Cook the fava beans for 3 minutes in boiling water, cool them in ice water, then peel off the skin from each one. 6 min

    Press them between your fingers, they'll pop right out of their skins.

  2. Sweat the shallots in the oil and half the butter, add the rice and toast it until translucent before deglazing with the white wine. 6 min

    The rice should sizzle in the pot before you add any liquid.

  3. Pour in the hot broth one ladle at a time, stirring, until the rice is cooked. 17 min

    Add each ladle once the previous one has been absorbed.

  4. Add the fava beans during the last 4 minutes of cooking. 4 min

    Set a few aside for plating.

  5. Off the heat, stir in the remaining butter, the pecorino, and the chopped mint, cover for 2 minutes, and serve. 2 min

    Pecorino is saltier than parmesan, taste before adding salt.

Our tips to get it right

  • Pick carnaroli rice over arborio if you can, it holds up better during cooking and stays slightly firm at the center.
  • Keep the broth simmering on the stove next to the rice the whole time, cold broth stops the cooking and adds extra time.
  • Grate the pecorino yourself right before adding it, it melts better and tastes sharper than pre-grated pecorino.

The variations

  • Swap the fava beans for frozen peas, the result is milder and quicker since there's no second skin to peel.
  • For a lactose free version, replace the pecorino with nutritional yeast and the butter with olive oil, the flavor will be milder but still good.
  • For kids, use less mint and finish with a little parmesan instead of pecorino, for a softer taste.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Extra shaved pecorino on top

Storage

This risotto keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, the rice turns mushy once thawed. Reheat it in a pot with a splash of broth or water to bring back its creaminess.

Questions about this dish

Can I use fresh fava beans instead of frozen?

Yes, it's even better if they're in season. You'll need about 1 kg of fava beans in their pods to get the 400 g shelled, and the same 3 minute boil applies.

Can you make this risotto ahead of time?

Risotto is best eaten right after cooking, since it loses its creaminess while sitting. You can shell the fava beans and heat the broth ahead of time to save a few minutes on the day.

What cheese can replace pecorino?

Parmesan works well, it's just a bit milder and less sharp. Adjust the seasoning at the end depending on which cheese you use.

Why remove the second skin from the fava beans?

That skin is thick and slightly bitter, and it ruins the tender texture this risotto is going for. Once peeled, the beans turn soft and sweet.

How long does it take to make a fava bean and pecorino risotto?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fava bean and pecorino risotto?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fava bean and pecorino risotto cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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