The secret to a good risotto is to stir it regularly - that's how it becomes creamy. Serve with parmesan cheese and black pepper.
Made this with some broad beans that a friend found in her freezer. I added the mushrooms and I think it needed these..as in more flavour. - 08 May 2009
Altered ingredient amounts. Added mushrooms. - 08 May 2009
I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them. This risotto is creamy and has bright spring flavors. The fava beans are a lot of work to shell and then shell again once cooked. I tasted the cooked shell and it was tasty--I think you may be able to skip the step of shelling the cooked beans. However, the shelled favas are bright green and pretty, so it would be less attractive. This seems authentically Italian. In Italy, they cherish seasonal vegetables, and I am sure that fava bean season is worthy of celebration--this dish is a showcase for the delicate sweetness of the beans. - 24 Apr 2003 (Review from Allrecipes USA and Canada)