Rabbit Green Risotto

Rabbit with Green Risotto

Sarah Mickey All Recipes, Fava Bean Recipes, Rabbit Recipes, Rice Recipes, Risotto Recipes, Sous Vide Recipes Leave a Comment

Green Risotto with Favas, Peas & Rabbit

Makes 4 Servings
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).

Rabbit with Green Risotto
  • 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



If Cooking the Rabbit Sous Vide, preheat your water bath 145°F. Season the rabbit legs with salt, vacuum pack them, and lower them into the bath.

Once the bath returns to temperature, start your timer & cook for 4 hours.

Combine the broth ingredients in a blender and blend until very smooth.

Shuck the fava beans. Blanch the beans in boiling water for 2 minutes, then scoop them out & into an ice bath to shock them.

Take the fava beans out of the bath. Pinch off a corner of the skin (or gently slit it with a paring knife) on each one, then squeeze the bean out of the skin.

Sweat the leek & onion in a hot, oiled skillet or frying pan over medium low heat, until translucent.

Pour in the rice & stir to coat it with oil & toast it until it smells nutty.

Deglaze the pan with the white wine. Then continue to cook, adding installments of the green broth, following the risotto technique

Remove the rabbit legs from the sous vide bath & their vacuum bags. Dry off any surface moisture.

When the rice is almost cooked, stir in the tarragon, peas, and peeled fava beans.

Continue to cook. When the rice is done, stir in the lemon juice.  Taste & add honey and additional salt as necessary.

Sear the legs in a very hot, oiled frying pan until they’re well browned on all sides. You don’t want to cook their interior any further, you just want a nice brown, caramelized crust.

Serve the risotto with a rabbit leg for each serving.

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