Early Spring Risotto with Fava Beans, Asparagus and Artichokes

Saveur_dinner_002

Course Appetizers

Ingredients in this Recipe

1 cup Fava Beans, peeled, and sauteed
1 cup Parmesan Cheese, freshly grated
1 cup White Wine, Sauvignon Blanc
1 handful Parsley, finely chopped
1 Meyer Lemon, juice of and zest of
1 pound Asparagus, tips only, sliced in half
1/2 Fennel Bulb, finely chopped
2 cups Arborio Rice
2 Spring Leeks, finely chopped
3 Garlic Cloves, finely chopped
3 4 tablespoons Extra Virgin Olive Oil
5 Artichokes, baby, par boiled and quartered
5 sprigs Basil Leaves, Chiffonade
8 cups Chicken Broth, heated

Recipe Preparation

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