Lima Bean and Prosciutto Risotto Recipe

Lima Bean and Prosciutto Risotto

A delicate recipe marrying the creamy Arborio rice with the sweet flavor of lima beans, also known as butter beans. Fresh shelled lima beans are found easily in European markets by late summer and fall. They are more difficult to obtain in the US. Frozen lima beans are a good alternative and are available all year round. 

Yield: 4 servings

Time: 45 minutes

Ingredients:

US MeasuresMetricICYMI
  • 1 cups Arborio rice
  • 1 1/2 cups frozen lima beans
  • 8 slices of prosciutto, cut into 1/2 inch stripes
  • 3 cups chicken stock
  • 2 shallots, minced
  • 2 Tbsp butter, unsalted
  • 1 Tbsp olive oil
  • coarse salt and freshly ground pepper to taste
  • 3 Tbsp Parmesan cheese, freshly grated
  • 1 Tbsp flat-leaf (Italian) parsley, chopped
  • 200 g Arborio rice
  • 1 1/2 cups 300 g frozen lima beans
  • 8 slices of prosciutto, cut into 1 cm stripes
  • 750 ml chicken stock
  • 2 shallots, minced
  • 2 Tbsp butter, unsalted
  • 1 Tbsp olive oil
  • coarse salt and freshly ground pepper to taste
  • 3 Tbsp Parmesan cheese, freshly grated
  • 1 Tbsp flat-leaf (Italian) parsley, chopped

Avoid using canned lima beans, they will spoil this dish.

Arborio rice gives this dish its creaminess while preserving at the same time the cherished “al dente” feel. Instead of Arborio you can also use other medium-grain rice varieties like Carnaroli or Vialone Nano rice.

lima-bean-and-prosciutto-risotto

Arborio rice is named after the town of Arborio, in the Po Valley. It is also grown in Arkansas, California, and Missouri. My favorite brand in the US is Della Rice from Arkansas.

Lima Beans

Preparation:

Heat the chicken stock. If you use frozen lima beans, cook them for about 5 minutes in simmering salted water. Drain and set aside. Heat a large heavy casserole or skillet over medium-high heat. Cook the shallots in butter and olive oil until they are translucent. Add the rice and sauté until the grains are thoroughly coated.

Add a cupful of hot stock and cook, stirring continually until the Arborio rice has absorbed the liquid. Add salt and pepper to taste and another half cup of broth. Continue stirring, so that the rice does not stick to the bottom of the pan and continue to add more broth, half a cup at a time until the rice is cooked. Cooking time should take approximately 40 minutes depending how creamy you like your risotto.

Shortly before the rice is ‘al dente’ add the lima beans and prosciutto. Stir it gently and continue cooking the risotto-beans-prosciutto mixture until the rice is cooked through and creamy.

Stir in the cheese, correct seasoning, sprinkle with parsley and serve.

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