Lima Bean and Prosciutto Risotto

Serves 4 | Prep 15 min | Cook 35 min | Total 50 min

Risotto rewards patience. Adding stock gradually is what builds the creamy texture, not extra butter or cream. Lima beans bring a mild sweetness that pairs well with the salty prosciutto. Frozen lima beans are easy to find in the US. In Europe, fava beans are the more common substitute.

Ingredients

• 1 cup (200 g) Arborio rice
• 1½ cups (300 g) frozen lima beans
• 8 slices prosciutto, cut into ½ inch (1.2 cm) strips
• 3 cups (750 ml) chicken stock
• 2 shallots, minced
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• Coarse salt and freshly ground pepper to taste
• 3 Tbsp Parmesan cheese, freshly grated
• 1 Tbsp flat-leaf parsley, chopped

Preparation

1. Heat the chicken stock in a saucepan and keep warm over low heat.
2. Cook the frozen lima beans in simmering salted water for about 5 minutes. Drain and set aside.
3. Heat a large heavy casserole or skillet over medium-high heat. Cook the shallots in butter and olive oil until translucent.
4. Add the rice and sauté until the grains are thoroughly coated.
5. Add 1 cup of hot stock and cook, stirring continually, until the rice has absorbed the liquid. Season with salt and pepper.
6. Continue adding stock ½ cup at a time, stirring so the rice does not stick, until the rice is nearly cooked. Total cooking time for the rice is approximately 40 minutes depending on how creamy you like your risotto.
7. Shortly before the rice is al dente, add the lima beans and prosciutto. Stir gently and continue cooking until the rice is cooked through and creamy.
8. Stir in the Parmesan, correct seasoning, sprinkle with parsley and serve.

Notes

Lima beans: Use frozen, not canned. Canned Lima beans are too soft and will break down during cooking.

Stock: Keep the stock warm throughout cooking. Adding cold stock slows the process and affects texture.

Prosciutto: Add it toward the end with the lima beans so it warms through without overcooking.