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Corn & Fava Bean Risotto

User Rating 5 Star Rating (1 Review)


Corn & Fava Bean Risotto

Corn & Fava Bean Risotto

Photo © Molly Watson
There is usually just a brief window of opportunity to make this corn and fava bean risotto - in some areas the very end of spring turned first glimpse of summer and in others in mid-summer, when, if you’re lucky, both fava beans and sweet corn are available.

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes


  • 2 lbs. fava beans
  • 2 ears sweet corn
  • 5 cups chicken or vegetable broth
  • 3/4 cup dry white wine
  • 2 Tbsp. olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1 1/2 cups aborio or risotto rice
  • 1/4 cup chopped flat-leaf parsley
  • 3/4 cup freshly shredded parmesan or other hard, grating cheese
  • Freshly ground black pepper (optional)


  1. Shell, blanch, and re-shell the fava beans: Remove fava beans from their pods. Blanch the fava beans for 2 minutes in boiling, salted water. Drain and plunge in ice water. Shell the fava beans and set aside. You should have about 3/4 cup.
  2. Cut the kernels off the corn cobs and reserve them with the fava beans.
  3. In a medium saucepan over medium-high heat, bring the broth to a simmer.
  4. Meanwhile, in a medium saucepan over medium-high heat, sauté the onion, garlic, and salt in olive oil until the onions are translucent, about 3 minutes. Add the rice and stir until it is thoroughly coated with oil. Slowly pour in the wine. Cook, stirring constantly until the wine is completely absorbed and evaporated.
  5. Add 1 cup hot broth and cook, stirring frequently, until the liquid is almost completely absorbed. Add the broth, 1/2 cup at a time, cooking and letting liquid absorb between additions. After 15 minutes, add the the fava beans and corn. Continue adding broth until the rice is tender, but still firm , about 25 minutes. You may not need the last 1/4 cup of broth.
  6. When the rice is cooked, add a final scant 1/4 cup of liquid, remove the pot from the heat and stir in the Parmesan, parsley, and pepper to taste, if you like.

Makes 4 servings Fava Bean & Sweet Corn Risotto.

User Reviews

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 5 out of 5
Creamy & Delicious, Member motorcyclecook

I prepped the fava beans, corn & onions this morning so things would go quicker after work. It took about 30 minutes after adding the rice. I had to use about 1 more cup of broth than the recipe called for. We really loved the taste of the fava beans & sweet corn with the Parmesan. It was my husbands first time eating fava beans and he really liked them. I served it with a garden salad. My husband is having seconds now.

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