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    You are in: Home / Recipes / Fava Bean and Bacon Risotto Recipe
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    Fava Bean and Bacon Risotto

    Average Rating:

    3 Total Reviews

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    • on May 22, 2008

      My mom's words: "I would definitely make it again." Made it as directed but substituted vegetable broth for chicken and didn't heat it ahead of time. Also used fresh fava beans. Easy and delicious.

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    • on May 14, 2008

      This was nice! I used pancetta and added about 1/3 c. of dry vermouth to the rice, reducing it to nothing before adding any broth. I also used more cheese and tons of black pepper. I LOVED the flavor of the bacon and vermouth, and would definitely suggest adding that. The fava beans were great in this, too. Great recipe!

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    • on April 30, 2007

      Excellent! The fava beans and the bacon are an excellent combination. I made the dish exactly to recipe with the exception that I used FRESH fava beans (instead of frozen). They took a bit more prep time, but well worth it. Of course, they may be hard to find, but the fresh fava beans are outstanding in the dish. I also used a very nice Hickory Smoked artisan bacon in this. The flavor went well with the parmesan and fava beans. I recommend a nice Zinfandel as a pairing.

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    Nutritional Facts for Fava Bean and Bacon Risotto

    Serving Size: 1 (616 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 655.9
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 7.7 g
    Cholesterol 54.7 mg
    Sodium 1917.4 mg
    Total Carbohydrate 88.7 g
    Dietary Fiber 10.2 g
    Sugars 5.8 g
    Protein 37.7 g

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