Risotto with Spring Vegetables

]Risotto with Spring Vegetables

6 ounce fresh fava beans (shelled)
2 tablespoon extra-virgin olive oil
3 tablespoon butter (divided)
1⁄2 white onion (diced)
1 1⁄3 cup arborio rice
1⁄2 cup dry white wine
4 cup vegetable stock (heated)
1 carrot (peeled and diced)
1⁄2 cup peas (frozen (thawed) or fresh)
3 ounce pecorino cheese
parsley (chopped - for garnish)

Peel the fava beans, and set aside. In a deep skillet over medium heat, warm the olive oil and 1 tablespoon of butter. Add the onion, and saute for 3 minutes. Add the rice, and toast for another 3 minutes. Deglaze with white wine, and cook until it evaporates. Add the stock in 1/2-cup increments, and cook, stirring, until each addition is completely absorbed. Add the carrot, peas and fava beans halfway through the cooking process, and continue cooking until the rice is al dente and creamy. Remove from the heat, season with salt, and stir in the remaining 2 tablespoons of butter.

To serve, shave the pecorino over the risotto, and sprinkle with parsley.