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Wine pairing:

Panizzi Vernaccia di San Gimignano DOCG

Risotto with fava beans and pecorino cheese

Cook the beans in salted boiling water for about 15 minutes. Drain them, let them cool slightly and remove the skin.

Brown them with the oil and the crushed garlic. Add the rice, toast it, then blend with the white wine. Add the hot broth gradually, waiting for it to be absorbed before adding more. Stir regularly and, before removing from the heat, stir in the grated pecorino. Add salt if necessary and garnish with fresh mint leaves.

Ingredients (for 4 people): 800 g of fresh fava beans, 250 g of carnaroli rice, 50 g of soft pecorino cheese, 2 cloves of garlic, 1 l of vegetable broth, 70 ml of dry white wine, mint leaves, oil extra virgin olive oil, salt.