Zeit Magazin presents a recipe for a risotto that combines two spring vegetables: asparagus and broad beans, also known as fava beans. The asparagus is described as the star of the dish, while the broad bean is called an underrated legume.
The dish is titled “Risotto” and is meant to fittingly conclude the season for both ingredients. According to the recipe, the combination of creamy rice, green or white asparagus, and the nutty-tasting beans creates a particularly aromatic flavor.
Source: www.zeit.de
