Camargue risotto with leeks, mushrooms, fresh fava beans, and cilantro from Mediterranean Vegetarian Feasts (page 185) by Aglaia Kremezi

  • dried porcini mushrooms
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  • vegetable broth
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute crushed red pepper flakes for Maras pepper; frozen fava beans or peas or flageolet beans for fresh fava beans; fresh flat leaf parsley for cilantro; or coarsely ground walnuts for pine nuts.

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Notes about this recipe

  • Eat Your Books

    Can substitute crushed red pepper flakes for Maras pepper; frozen fava beans or peas or flageolet beans for fresh fava beans; fresh flat leaf parsley for cilantro; or coarsely ground walnuts for pine nuts.

  • Ganga108 on October 25, 2021

    I am pretty trad when it comes to what is called a risotto and I am pretty sure this rice dish with Camargue red rice is not a risotto. A google search on Camargue rice shows it is only called a risotto rice by a very few sites, and they credit it with a whole lot of other uses as well. So I call this a Camargue Pilaf or Camargue Salad instead. Whatever its name it is quite lovely. I used dried wild mushrooms from my local quirky continental shop, and broad beans straight from the garden. I had to cook the rice a lot longer than specified. I thought it needed some time after cooking for the flavours to meld properly - it was nicer later in the day.

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