Spring Risotto with Peas, Fava Beans, and Arugula

Name: Spring Risotto with Peas, Fava Beans, and Arugula
Yield: Serves 4
Ingredients: 4 cups, low-sodium chicken broth; 1 cup, Arborio rice; 6 tablespoons, unsalted butter; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1 cup, frozen peas, thawed; 1 cup frozen fava, beans, thawed; 2 ounces (2 cups), baby arugula, chopped rough; 2 ounces, Parmesan cheese, grated (1 cup); , Salt and pepper

Main Courses
Rice
Vegetables
Weeknight
Easter
30-Minute Suppers

Appears in Cook's Country April/May 2013

This quick and easy risotto packs serious vegetal punch.

SERVES 4

TIME 30 minutes

Spring Risotto with Peas, Fava Beans, and Arugula

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