Pacific Grain & Foods, LLC
4067 W. Shaw Ave. #116
Fresno, CA 93722
 
Tel: 559-276-2580

Fresh Pea & Fava Bean

More Recipes:

Our Recipes

Newsletter:

m10

CLICK HERE TO SUBSCRIBE

Bring the stock to a boil and pea pods and a pinch of salt

Reduce heat and simmer for 15 minutes

Strain the stock and discard the pea pods

Keep the stock on medium heat to keep hot

Blanch the peas until tender-Set aside

In a large heavy bottom pan, melt half the butter and cook the onions until translucent. Coat the rice in the butter onion mixture. Add the wine, and add the stock small amounts at a time until stock is absorbed. As stock is absorbed add more stock. Stir in remaining butter, peas, fava beans, herbs and half of the parmesan cheese.

Season with Salt and Pepper

Serve with remaining parmesan cheese

2 liters/2 quarts vegetable stock

1 kilo/2 ¼ fresh peas-podded

Salt and Pepper

300 grams/10 ½ ounces cooked fava beans

150 grams or ½ cup unsalted butter

2 onions finely diced

300 grams/10 ½ ounces/ 1 ½ cups risotto rice

150 ml/5 fluid ounces. 2/3 cup white wine

Small handful of basil torn in small pieces

100 grams/3 ½ ounces of grated parmesan cheese

DIRECTIONS

INGREDIENTS

View Past Newsletters »»