Summer: Fava Bean, Spinach, and Mushroom Risotto

• 1 cup fresh fava beans
• One 9-ounce bag baby spinach leaves, roughly chopped
• 2 tablespoons olive oil
• 12 ounces wild or white button mushrooms, wiped clean and roughly chopped
• Pinch of salt

1. To shuck the fava beans, bring a medium pot of salted water to a rolling boil over high heat.
2. Meanwhile, fill a small bowl with ice water.
3. When the water is boiling, add the fava beans and cook for 90 seconds.
4. Immediately remove the beans with a strainer and place them in the cold water until cool, about 2 minutes.
5. Keep the pan of water at a boil.
6. Drain the beans, then peel off the tough outer skins; set aside.
7. Add the spinach to the boiling water, and cook for 1 minute.
8. Strain the spinach and beans and cool under cold running water.
9. Set aside.
10. Heat the olive oil in a medium saute pan over high heat.
11. Add the mushrooms and salt and cook, stirring frequently, until the mushrooms begin to brown.
12. Remove them from the heat and set aside.
13. Add the cooked beans, spinach, and mushrooms to the risotto when you add the butter and Parmesan.

fresh fava beans, baby spinach leaves, olive oil, white button mushrooms, salt

Taken from www.epicurious.com/recipes/food/views/summer-fava-bean-spinach-and-mushroom-risotto-389548 (may not work)