Green Risotto with Favas, Peas & Rabbit
Makes 4 Servings
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WINE PAIRING | |
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White Bordeaux |
This striking green risotto is packed with flavor (and nutrition). We’ve omitted the traditional parmesan cheese here to let the flavors of the herbs & greens shine through, but you could totally put it back in if you wanted to. Stirred into the risotto are juicy peas & creamy blanched fava beans, which add texture without disrupting the visual effect.
Top that with a slow-cooked sous vide rabbit leg and you’re in business (though you could omit the rabbit & swap vegetable stock in for the chicken broth if you wanted a vegetarian version).

INGREDIENTS
- Green Broth:
- 1 cup Arugula Leaves
- 3 cups Spinach
- 2 cups Watercress
- 1 cup Parsley
- 4 1/4 cups Low Sodium Chicken Stock/Broth (could substitute vegetable stock)
- 1lb Fava Beans
- ½ cup Leek, small diced
- ½ cup Onion, small diced
- 1 pinch Salt
- 2 tbsp Extra Virgin Olive Oil
- 2 cups Vialone Nano Rice
- ½ cup Dry White Wine
- 1 tsp minced Tarragon
- ½ cup Frozen Peas
- ¼ cup Unsalted Butter
- 1 tbsp Lemon Juice
- Honey to Taste
- High Heat Oil