Fava Bean Risotto with Fresh Mozzarella and Prosciutto

Fava Bean Risotto with Fresh Mozzarella and Prosciutto Photo: Jan Smith


  • 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
  • 2 ounces thinly sliced prosciutto (about 1/2 cup)
  • Cooking spray
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 tablespoon butter
  • 1 1/2 cups chopped leek (about 2 medium)
  • 2 garlic cloves, minced
  • 1 1/2 cups uncooked Arborio rice
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup dry white wine
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups trimmed arugula
  • 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes


Preheat oven to 400°.

Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400° for 7 minutes or until crisp. Set aside.

Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.

Melt butter in a medium sauté pan over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.

Remove from heat; stir in arugula and cheese. Top with prosciutto.

    This entrée is a delicious springtime one-dish meal. You can use 2 1/4 cups fresh shelled green peas in place of the favas, or a combination of both.
  • Yield: 6 servings (serving size: about 1 cup risotto and about 2 teaspoons prosciutto)

Nutritional Information

Calories per serving: 266
Caloriesfromfat per serving: 26%
Fat per serving: 7.6g
Saturated fat per serving: 4.4g
Monounsaturated fat per serving: 2.4g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 13.9g
Carbohydrate per serving: 35.4g
Fiber per serving: 4.7g
Cholesterol per serving: 28mg
Iron per serving: 2.3mg
Sodium per serving: 691mg
Calcium per serving: 167mg

Good to Know

Served together, beans and rice are a source of complete protein and packed with fiber. Toss in your favorite vegetables to get your fill of vitamin C.