I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling.  Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight.

Which of course meant they are at their peak for eating.

Tonight’s dinner involved a return to cooking with a risotto.  Included were the fruits of my garden weeding – young dandelion leaves – and broad beans, another early spring arrival.

I have many a risotto recipe on this site, choose your favorite then substitute these flavors for those.

Some hints and tips for this batch.

I made a vegetable stock with carrots, peels from shallots, broad bean pods, parsley from the garden and a few dried herbs (bay, juniper, coriander).  I shelled the beans from their pods and poached them in the hot stock for about three minutes.  You could further slip the individual beans from their outer shell, but I didn’t bother.

I used Alessi’s Arborio rice for this batch.  I find this cooks a bit faster than other brands I’ve found.  Weeknights, that’s a help.  I added in the already cooked beans along with the cleaned and chopped in three bits dandelion with the last ladle of stock.  Those cooked for not more than a minute.  I turned off the heat, added a tablespoon of butter (not a normal addition to my risottos, if you’ve been around) and mixed.  I just had a feeling tonight that these beans would want some melted butter.  I garnished with a finely minced mélange of parsley and chives that also popped up in the garden while I was away and a bit of Parmesan.

Turns out I didn’t make enough.

Playlist included Ekki Múkk, by Sigur Rós.

Also: I refuse to call them favas.  Blame it on Anthony Hopkins.