Risotto with fava beans with dill

02659 RISOTTO with Dill BEANS INGREDIENTS for 4 PERSONS 200 g of Arborio-type rice, a bunch of fresh dill, 130 g of beans, 2 l chicken stock, 80 g of grated Parmesan, a glass of dry white wine, 100 g butter, salt, pepper.

Boil salted water; plunge the beans and cook 8 minutes.

Drain, let cool, then remove the outer skin.

Keep aside.

Carefully wash the dill, tamponatelo with kitchen paper and tritatelo.

Heat the broth.

In a saucepan, thoroughly and often with non-stick coating melt the butter; Add the rice and toast for good for a few minutes, stirring constantly.

Sprayed with white wine and let evaporate.

Pour some hot ladle of broth and stir; When you continue to add hot broth whenever necessary.

Half-cooked (about 9 minutes), add the beans, mix and bring to boiling.

Remove from heat, add salt and pepper and add the dill.

Before serving, sprinkle with the Parmesan.