Name: Risotto of Favas, Country Ham, and Savory
Yield: Serves 4 as a main course, 6 to 8 as a first course
Cuisine: Italian
Ingredients: 2 to 2½ pounds fava beans; About 6 large scallions (green onions) or 3 or 4 medium bulbing spring onions; One 2-ounce slice prosciutto or Smithfield-type country ham; About ¾ cup grated Parmesan or Pecorino Romano cheese; About 1 tablespoon minced summer savory leaves; 6 cups unsalted or very lightly salted vegetable and/or chicken broth; Salt and white pepper; 1 garlic clove; ¼ cup very dry sherry; 1½ cups Italian rice for risotto; 1½ tablespoons olive oil

Preparation info

Serves
4
as a main course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

I was delighted with this springtime risotto laced with pink ham bits and bright green favas—until I discovered that despite my effort to be original, I had developed a similar recipe for Uncommon Fruits & Vegetables: A Commonsense Guide. Some recipes are just meant to be! This version is milder (no smoky bacon and strong sage), to better showcase the favas. Serve as a main course, followed by Salad of Treviso, Enokitake, Water Cress, and