Fava Bean and Bacon Risotto
Creamy, indulgent, and packed with bold flavors, this Fava Bean and Bacon Risotto is a must-try for fans of gourmet comfort food. Featuring the vibrant, earthy sweetness of tender fava beans paired with smoky, crispy bacon, this recipe brings an elegant twist to the classic Italian dish. Perfectly cooked Arborio rice is stirred to creamy perfection with dry white wine and warm chicken or vegetable stock, then finished with buttery Parmesan for a rich, velvety finish. A fragrant sauté of onion and garlic infuses every bite with savory depth, while a sprinkle of fresh parsley provides a bright, herbaceous touch. This restaurant-quality risotto is surprisingly easy to make at home, ready in just 45 minutes, and ideal for impressing guests or treating yourself to a special dinner.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 cup Fava beans, shelled and peeled
- 4 strips Bacon, diced
- 4 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the fava beans by shelling them, blanching them in boiling water for 2 minutes, and then peeling off the outer skin. Set the peeled beans aside.
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm while preparing the risotto.
In a large skillet or wide saucepan, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Reserve 1 tablespoon of the bacon fat in the pan.
Add the olive oil and butter to the pan with the bacon fat. Once melted, add the chopped onion and cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the rice is lightly toasted and coated in the oil and butter mixture.
Pour in the white wine and stir until it is absorbed by the rice.
Begin adding the warm stock one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue this process for about 15-20 minutes, or until the rice is tender and creamy. You may not need all the stock.
About 5 minutes before the rice is fully cooked, stir in the prepared fava beans and crisped bacon. Continue stirring to combine and heat everything through.
Once the risotto has reached the desired consistency, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 6371 mg | 277% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 11.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
