Guest Bloggers, Secrets of an Astoria Chef, Vegetarian and Vegan
Jun 04, 2013

Secrets of An Astoria Chef – Lemon Risotto with Green Garlic and Fava Beans

This edition of Secrets of an Astoria Chef features a very spring-like dish of risotto with the flavors of green garlic, fresh fava beans, and lemon. Delicious!

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We’ve got another fabulous recipe from Clare, our resident Astoria chef. She combines fresh favas, green garlic, and lemon in a delightful risotto that just screams spring. I can’t wait to try it out myself! -Meg


I was walking along 30th Avenue when I spotted long stalks of NJ-grown green garlic at Elliniki Agora. My first thought? Risotto. It’s just the thing to make when life is going fast. It requires attention, but not much skill. If you can stir, you can make risotto.

I’ve paired the creamy risotto with another slow-down ingredient. Fresh favas beans are a staple in Mediterranean cooking and work beautifully with lemon and herbs. If you must multi-task, shell the favas in between stirring your risotto.

This is the perfect dish to make for a small dinner party or on a Sunday night to ease yourself in the week.

Lemon Risotto with Green Garlic and Fava Beans

Serves 4

6 cups chicken or vegetable stock
2 tablespoons olive oil
1/2 small onion, finely minced
1 large green garlic stalk, trimmed, white and light green parts finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 tablespoon butter
1/2 cup shelled fresh fava beans
1/3 cup peas, frozen, defrosted or blanched fresh
2 tablespoons grated Pecorino
Juice and zest from 1/2 lemon

For garnish: chopped fresh dill and mint

Bring a large saucepan of water to a boil. Add fava beans and blanch for 1 minute. Drain and transfer to a bowl of ice water. Drain and peel. Set aside.

In a medium saucepan, bring the broth to a simmer. Keep warm.

In a medium skillet or pot, heat olive oil over medium heat. Add onion and green garlic, stirring until softened and translucent You do not want the vegetables to brown.

Add the rice and stir until translucent, about a minute.

Add the wine and cook until evaporated. Ladle about 1 cup of broth into the skillet. Cook, stirring constantly, until broth is absorbed. Add another cup of broth, and continue to stir until absorbed, adding more stock for the next 15-20 minutes. Don’t worry if you don’t use all of the broth.

When the risotto is al dente and creamy, remove from heat and fold in butter, fava beans, peas and pecorino. Stir in lemon juice and zest to taste.

Garnish with chopped fresh dill and mint.

Where to buy:
Green garlic – Elliniki Agora
Arborio Rice – Bravo International
Fava Beans – Elliniki Agora

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