📖 Instructions

1. Prepare the Asparagus: Wash 1 pound of asparagus and snap off the tough ends. Cut the asparagus spears into 1-inch pieces, reserving the tips separately. We don’t want to overcook the delicate tips!
2. Blanch Fava Beans: If using fresh fava beans (about 1 cup shelled), blanch them in boiling water for 1 minute. Immediately transfer them to an ice bath to stop the cooking process. This makes it easier to peel off the outer skins. If using frozen fava beans, simply thaw them.
3. Make Vegetable Broth: In a saucepan, bring 6 cups of vegetable broth to a simmer. Keep warm over low heat.
4. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped shallot and cook until softened, about 3-4 minutes. Don't let it brown!
5. Toast the Rice: Add 1 1/2 cups of Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. The rice should become translucent around the edges.
6. Deglaze with Wine: Pour in 1/2 cup of dry white wine (like Sauvignon Blanc or Pinot Grigio) and stir until it is fully absorbed. This adds a wonderful depth of flavor to the risotto. If you don't have wine or prefer not to use it, you can skip this step and move directly to adding the broth.
7. Add Broth Gradually: Add 1 cup of the warm vegetable broth to the rice. Stir constantly until the broth is almost completely absorbed. Continue adding broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes. Patience is key!
8. Incorporate Asparagus: After about 15 minutes of adding broth, stir in the asparagus pieces (excluding the tips). Cook for another 5 minutes, or until the asparagus is tender-crisp.
9. Add Fava Beans and Asparagus Tips: Stir in the fava beans and asparagus tips. Cook for 2-3 minutes more, until the asparagus tips are bright green and tender.
10. Finish with Cheese, Butter, and Mint: Remove the pot from the heat. Stir in 1/2 cup of grated Parmesan cheese, 2 tablespoons of butter, and 2 tablespoons of chopped fresh mint. Season with salt and freshly ground black pepper to taste.
11. Rest and Serve: Cover the pot and let the risotto rest for 2-3 minutes. This allows the flavors to meld together and the risotto to become even creamier.
12. Serve immediately: Garnish with additional Parmesan cheese and fresh mint, if desired. Enjoy this celebration of spring!