WHAT?
150g. risotto arborio rice
3 tablespoons fava beans
2 tablespoons Greek olive oil @ladi_biosas
Ground pepper and peppercorns
½ glass white wine
2 bay leaves
½ chopped onion
3 garlic cloves
1 carrot grated
Thyme, chilli
1 ½ litres (approx) vegetable stock
Parsley, one tablespoon Greek yoghurt to serve, half lemon juice, olive oil @ladi_biosas
HOW TO?
1️⃣In a wide pan (think paella pan) add olive oil and in medium heat sauté the chopped onions, garlic and chilli. Grind the pepper and let the dried thyme bring out all its aromas in the rice.
2️⃣Add the risotto rice and sauté for one minute.
3️⃣Have the boiling stock in saucepan in a hob next to your risotto.
4️⃣Add the white wine and let the alcohol steam.
5️⃣Start adding gradually 2 big spoons of stock. Let the risotto start cooking. Add the bay leaves. When it needs more add more. Do not add all stock at once.
6️⃣Halfway through this process, add the fava beans and the grated carrot. The whole process shouldn’t take more than 12 minutes.
7️⃣Serve with parsley, lemon and yoghurt
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