Spring Risotto with Peas, Fava Beans, and Arugula
A 30-Minute Supper Recipe from Cook’s Country
Who would imagine a risotto cooking in less than 30 minutes? Our clever shortcut lies in using the microwave to parcook the rice, essentially giving it a head start before it hits the stove. This trick lets you make risotto with far less hands-on stirring than usual.
You can use frozen lima beans or an additional cup of frozen peas in place of the fava beans. Ingredients are linked to our official taste tests and favorite products.
4 cups low-sodium chicken broth
1 cup Arborio rice
6 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 cup frozen peas, thawed
1 cup frozen fava beans, thawed
2 ounces (2 cups) baby arugula, chopped rough
2 ounces Parmesan cheese, grated (1 cup)
Salt and pepper
1. Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 14 to 16 minutes.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. Stir in peas and fava beans and cook until heated through, about 1 minute. Off heat, stir in arugula, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve.
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