Spring Vegetable Risotto with Fava Beans & Asparagus

Serves: 4
Time: 45 minutes

Ingredients

• 1 cup Arborio rice

• 4 cups Hale Bone Broth (Original or Lemon MCT recommended)

• 1 cup shelled fava beans (fresh or frozen)

• 1 bunch asparagus, trimmed and cut into 1" pieces

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil or butter

• ½ cup dry white wine (optional, but adds depth)

• ½ cup grated Parmesan cheese (or nutritional yeast for a dairy-free recipe)

• Zest of 1 lemon (optional)

• Salt and pepper to taste

• Fresh herbs to garnish (basil, parsley, or chives)

Instructions

1. Prep the Veggies

   • Blanch the fava beans in boiling water for 2–3 minutes, drain, and remove the outer skins (if fresh).

   • Steam or blanch the asparagus for 2–3 minutes until just tender. Set aside.

2. Warm the Broth

   • In a saucepan, bring Hale Bone Broth to a gentle simmer. Keep it warm over low heat.

3. Sauté Base Flavors

   • In a large pan or Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent (5 minutes).

   • Stir in garlic and cook for 1 more minute.

4. Toast the Rice

   • Add Arborio rice and stir for 2 minutes to lightly toast it and coat it in the oil.

   • If using, pour in the white wine and stir until fully absorbed.

5. Add Broth Gradually

   • Begin adding the warm bone broth, ½ cup at a time, stirring frequently. Let each addition absorb before adding the next. This should take about 20–25 minutes.

6. Stir in Veggies

   • When the risotto is creamy and rice is al dente, stir in the fava beans, asparagus, and Parmesan. Add lemon zest, salt, and pepper to taste.

7. Serve + Sip

   • Spoon into bowls, top with fresh herbs, extra cheese (optional), and a drizzle of olive oil.

   • Sip a warm mug of Hale Bone Broth on the side or enjoy with chilled white wine.

Optional Add-Ons

• Top with a poached egg for protein

• Add peas or baby spinach for even more greens

• Use Lion’s Mane Hale Broth for a brain-boosting version