Risotto with fava beans
This spring risotto is really yummy and tasty, rich of nutrients and very healthy! The semi whole grain rice has slow-release carbs and this avoids the dangerous blood sugar spikes, while fava beans are a source of plant based proteins, mineral salts and fibers, useful to keep under control blood sugar and cholesterol. But fava beans bring also levodopa, a precursor of dopamine that is involved in activities such movements, memory and attention and, together with serotonin, balances the mood. Finally, an extra note, we added to the preparation of this risotto some beer that gives a particular fragrance and its sour taste mixes very well with the sweetness of rice and fava beans.
Ingredients for 4 persons
300 grams of semi whole grain rice
600 grams of fresh fava beans in their pods
250 ml of beer
1 liter of vegetable broth
Extra virgin olive oil
Cut lengthwise the pods of the fava beans and extract the legumes. Save the pods, you may use them in salad, you just have to boil them for 4 minutes, cut them into pieces and dress with extra virgin olive oil and vinegar. Cook the fava beans for 3 minutes in slightly salt boiling water, drain them and remove the peels. Rinse the leek and cut into slices, chop up the shallot. Sauté the leek and the shallot in a large pan with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the rice and let it toast for a minute. Pour the beer and let it evaporate, then add a ladle of broth and stir with a spoon. Go on, add other broth but only when the previous is completely absorbed. When there are a few minutes left from the end of cooking of the rice, add the fava beans, stir and finish the cooking of your risotto. If you like, in order to give more taste, once you remove the pan from the heat you can add a handful of shaved parmesan cheese, stir and let it rest for a minutes. Serve the risotto.