Risotto of Favas, Country Ham, and Savory

Preparation info

  • Serves


    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 Hazelnuts.