Ingredients Jump to Instructions ↓

  1. 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)

  2. 2 ounces thinly sliced prosciutto (about 1/2 cup)

  3. Cooking spray

  4. 2 1/2 cups fat-free, less-sodium chicken broth

  5. 2 cups water

  6. 1 tablespoon butter

  7. 1 1/2 cups chopped leek (about 2 medium)

  8. 2 garlic cloves, minced

  9. 1 1/2 cups uncooked Arborio rice

  10. 1 teaspoon chopped fresh thyme

  11. 1/3 cup dry white wine

  12. 3/4 teaspoon salt

  13. 1/4 teaspoon freshly ground black pepper

  14. 2 cups trimmed arugula

  15. 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

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

  5. 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.

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


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