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.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.

Ann Taylor Pittman


Credit: Jan Smith

Recipe Summary test

6 servings (serving size: about 1 cup risotto and about 2 teaspoons prosciutto)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

266 calories; calories from fat 26%; fat 7.6g; saturated fat 4.4g; mono fat 2.4g; poly fat 0.5g; protein 13.9g; carbohydrates 35.4g; fiber 4.7g; cholesterol 28mg; iron 2.3mg; sodium 691mg; calcium 167mg.