Italian springs are glorious. I love them for the wild poppies and yellow flowers dotting the meadows, the leafing trees, the longer, sun-filled days, and the bounty of produce suddenly available in the markets. Fava beans are a harbinger of the season, making their appearance mid-March into May. They are also one of the most ancient, cultivated plants, with evidence of their culinary use dating back to 6000 BC. Yes, they require work between removing the beans from their sturdy pods and then shucking the thick outer coating, but the sublime flavor is worth it. If you love this recipe, try my other fava bean recipes: Fava Bean Dip and Fava Bean Hummus.

Prepping the beans

Count on 2 pounds (a slight kilo) of fava bean pods yielding about 1 cup (250 milliliters) of the tender inner beans. This is sufficient for 4 servings.

Prepare the beans for either recipe the same way:

1. With a sharp knife, cut along the outer ridge of the bean pod.

2. Use your fingers to open the pods and pop the beans out, placing them in a bowl.

3. Bring a saucepan of water to a boil and salt generously. Add beans and blanch for 2 minutes; drain in a colander under cold water until cool.

4. Remove the inedible coating by holding a bean over a small bowl while your finger pinches open one end of the bean. Gently squeeze, so the inner bean pops out into a small bowl. 

Fava Bean and Asparagus Risotto

Serves 6 as a first course, 4 as a main course

12 spears asparagus, trimmed
2 tablespoons (30 milliliters) butter, divided
1 cup (250 milliliters) prepared fava beans
1/2 cup (125 milliliters) green onions, quartered lengthwise, then chopped to fava bean size
2 tablespoons (30 milliliters) butter, divided
1 clove garlic, minced
3 cups (750 milliliters) or more chicken or vegetable stock
2 sprigs fresh thyme
1 cup (250 milliliters) Carnaroli or Arborio rice
2 teaspoons (10 milliliters) fresh mint, minced
2 teaspoons (10 milliliters) Italian parsley, minced
zest from 1 lemon
1/3 cup (80 milliliters) freshly grated Parmesan, divided
salt and pepper to taste

 Directions

1. Bring a small pot of water to a boil. Add salt, then asparagus, and blanch until al dente, about 90 seconds. Drain under cold water until cool. Dry asparagus with a towel, then chop into small pieces and place in a small bowl. 

2. Melt 1 tablespoon of the butter in a sauté pan over medium heat. Add fava beans, green onions, and garlic. Sauté over low heat for 5 minutes. Turn off heat and let sit.

3. Place stock and thyme in a saucepan and bring to a low simmer.

4. While stock is heating, melt remaining butter in a heavy-bottomed saucepan or Dutch oven. Add rice, sauté for 2 minutes, and stir a few times with a wooden spoon. Adjust heat to medium-high and add a ½ cup (125 milliliters) of the stock. Stir with the wooden spoon in only one direction until the liquid is completely absorbed. Add ¼ cup (60 milliliters) additional stock, keep stirring, letting all the liquid absorb before adding more. Continue this process until rice is al dente, approximately 15 to 18 minutes.

5. Add reserved asparagus and fava beans. Heat through, add mint, parsley, lemon zest, and half the Parmesan. Taste the rice to be certain it is perfectly al dente. Add more stock if needed. Taste for salt and pepper.

6. Immediately serve on plates or in shallow bowls, sprinkling with remaining cheese.