| Fava Bean and Leek Risotto | ||
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Prep. Time: 15 minutes Cook Time: 35 minutes 24 oz. Cento Fava Beans, shelled 2 oz. thinly sliced prosciutto 4 ½ cups Cento Low Sodium Chicken Broth 1 tbsp. butter 1 ½ cup leek, chopped 2 tsp. Bellino Minced Garlic 1 ½ cups Bellino Arborio Rice, uncooked 1 tsp. fresh thyme, chopped 1/3 cup dry white wine ¼ tsp. Cento Ground Black Pepper 2 cups arugula, remove stems 4 oz. fresh mozzarella, ¼ inch cubes |
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| Preheat oven to 400°. Arrange prosciutto in a single layer on a greased backing sheet. Bake for 7 minutes or until crisp; set aside. Over low flame, heat broth in a medium sauce pan; do not boil. Meanwhile, over medium-high heat melt butter in medium sauté pan. Add garlic and leek; sauté until tender, about 3-4 minutes. Add rice and thyme and cook for additional 2 minutes, constantly stirring. Add white wine; allow to cook until liquid has been almost completely absorbed, stirring continuously. Add broth mixture, ½ cup at a time stirring constantly. After liquid is absorbed add another ½ cup, and continue until all broth has been used; approximately 20 minutes. Stir in beans and pepper, cook for an addition 2 minutes, stirring constantly. Transfer to serving dish. Serves 8. |