Fava Bean Risotto With Fresh Mozzarella And Prosciutto

• 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
• 2 ounces thinly sliced prosciutto (about 1/2 cup)
• Cooking spray
• 2 1/2 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1 tablespoon butter
• 1 1/2 cups chopped leek (about 2 medium)
• 2 garlic cloves, minced
• 1 1/2 cups uncooked Arborio rice
• 1 teaspoon chopped fresh thyme
• 1/3 cup dry white wine
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups trimmed arugula
• 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes

1. Preheat oven to 400u0b0.
2. Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
3. Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400u0b0 for 7 minutes or until crisp. Set aside.
4. Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.
5. Melt butter in a medium saute pan over medium-high heat. Add leek and garlic; saute 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.
6. Remove from heat; stir in arugula and cheese. Top with prosciutto.

fava beans, cooking spray, chicken broth, water, butter, garlic, rice, thyme, white wine, salt, freshly ground black pepper, arugula, mozzarella cheese

Taken from www.myrecipes.com/recipe/fava-bean-risotto-with-fresh-mozzarella-prosciutto (may not work)