Spring-Vegetable Risotto

Step 1

In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.

Step 2

Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.

Step 3

Add one-half cup more stock and continue cooking, stirring frequently.

Step 4

Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.

Step 5

Stir in the cheese and remaining butter. Serve immediately.