RISOTTO WITH SPRING VEGETABLES

Obviously, being Italian, I have enjoyed cooking and eating pasta dishes my whole life, but there is something so comforting about stirring a pot of risotto for 25 minutes, then adding lots of fresh vegetables in season to brighten it up. I found this recipe in the May issue of Cooking Light..

2 cups shelled fava beans
1/2 cup fresh green peas
4 cups chicken stock
2 T. extra virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked aborio or carnaroli rice
1/8 t. saffron threads, crushed (I didn't have any)
1 cup grated Parmigiano-Rggiano cheese
1/4 cup chopped fresh parsley
1/4 t. salt
1/4 teaspoon freshly ground black pepper

1. Cook beans in boiling water, 2 minutes. Drain and rinse with cold water, drain. Remove tough outer skins from beans, discard. Cook peas in boiling water 2 minutes. Drain and rinse with cold water. Drain well.
2. Bring chicken stock to a summer in a small saucepan(do not boil). Keep warm over low heat.
3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan. Cook for 4 minutes or until tender., stirring occasionally. Addd rice and saffron, cook 1 minute, stirring constantly. Stir in wine, cook 30 seconds or until liquid is absorbed, stirring constantly. Add 1 cup stock, cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring until each portion of stock is absorbed before adding next (about 25 minutes).
4. Stir in fava beans, peas and asparagus with last addition of stock. Remove from heat. Stir in cheese, parsley, salt and pepper.

Believe it or not, I used to be afraid to make risotto! The photo is not from my camera, still working on that little problem!!