Fava Bean and Greens Risotto

Ingredients

• 1.5 cups double-shelled fava beans (see "How to Double-Shell Favas," below)
• 0.5 cup fennel bulb finely chopped
• 4  green onions sliced
• 0.3 teaspoon kosher salt 
• 1 qt chicken broth reduced-sodium
• 2 tbsp olive oil 
• 4 ounces pancetta diced
• 0.5 cup parmesan cheese grated
• 0.5 tsp pepper 
• 2 qts leaves from mature spinach packed (leaves and tender sprigs) (not baby)
• 1 cup sushi rice 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• pot
• microwave
• measuring cup
• slotted spoon
• tongs

Directions

1. Brown pancetta in a large pot over medium-high heat, stirring often, about 8 minutes.
2. Transfer to paper towels with a slotted spoon, leaving fat in pot.
3. Meanwhile, bring broth and 1 cup water to a simmer in a small saucepan, or microwave in a glass measuring cup until hot.
4. Reduce heat under large pot to medium.
5. Add enough oil to fat to make 3 tbsp. Stir in green onions, fennel, rice, salt, and 1/2 tsp. pepper; cook, stirring, until rice is opaque, about 3 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is tender to the bite, about 20 minutes; the texture should be fairly soupy.
6. Remove from heat.
7. Melt butter in a large frying pan over medium-high heat until just starting to brown.
8. Add fava greens and cook, turning occasionally with tongs, until bright green, wilted, and tender, 2 to 3 minutes.
9. Fold fava greens and beans, 1/2 cup cheese, and the pancetta into risotto. Stir in about 1/4 cup more hot water to loosen the texture. Spoon into bowls, grind more pepper on top, and serve with more cheese if you like.
10. *Find at farmers' markets.
11. How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*.
12. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes.
13. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.