White Risotto with Fava Puree
The delicate nature of fava beans requires a simple clean accompaniment. I chose a classic white risotto. Please note that the young fava beans are easy to over cook. So this risotto brings the fresh beans forward as a puree. This gives the cook a lot of control because the beans may be barely cooked then stirred into risotto at the table at the last moment.
It’s the first Sunday in Spring. Just thinking about it makes me feel happy and hopeful and alive. I can be such a sentimetal sucker, I knowâ€“ but It is days like today that make me feel so darn lucky to be me!
Part of that reason is because today is also the LA Marathon and I have a friend running it. So my walk down the hill had a double purpose. Cheer my friend Joe onto success in the marathon and drop by a the Hollywood Farmers Market to pick something up for this week’s Market Matters.
As I am feeling “happy as a lark”, I just knew I’d find something special at the market today too. I was not disappointed either. The market is transitioning into Spring and there are so many wonderful vegetal choices. So you see, it wasn’t hard to find something to fit my mood.
Drum roll pleaseâ€¦. I chose fava beans. It seems as if it should be too early for these goodly green goddesses to make their appearance. But, nope. There they were just smiling at me with that toothy green grin that makes me love them so.
If you know SippitySup at all then you know Sundays are reserved for Market Matters. And my market is full of all kinds of things that matter to me. Thatâ€™s because we are smack dab in the middle of spring and there are so many wonderful vegetal choices.
So drum roll pleaseâ€¦. I chose Fava Beans.
Which is practically a springtime “well, duh”. I mean we wait all year for these things donâ€™t we?
They are especially good right now. They are plentiful and relatively cheap, or at least as cheap as they get. Most of the pods are still quite young so you know they hold dainty little favas. Sure the littler they are, the more work they can be. Though you don’t always have to peel the little guys, I usually do anyway.
But, the little guys just taste better. The starches have not developed and they are a burst of bright green fava-i-ness that just makes me want to cry!
Also, what you have heard is true. There is no getting around it. Favas are a lot of work.
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