Fava Bean Risotto with Fresh Mozzarella and Prosciutto

Ingredients

• 1.5 cups arborio rice uncooked
• 2 cups arugula trimmed
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.3 cup cooking wine dry white
• 2.5 cups less-sodium chicken broth fat-free
• 2.3 cups unshelled fava beans shelled
• 4 ounces mozzarella cheese fresh cut into 1/4-inch cubes
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 1.5 cups leek chopped ( 2 medium)
• 0.5 cup pancetta thinly sliced
• 0.8 teaspoon salt 
• 2 cups water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• slotted spoon

Directions

1. Preheat oven to 40
2. Remove beans from pods; discard pods. Cook beans in boiling water 1 minute.
3. Remove beans with a slotted spoon. Plunge beans into ice water; drain.
4. Remove tough outer skins from beans; discard skins. Set beans aside.
5. Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400 for 7 minutes or until crisp. Set aside.
6. Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.
7. Melt butter in a medium saut pan over medium-high heat.
8. Add leek and garlic; saut 3 minutes or until tender.
9. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium.
10. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
11. 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.
12. Remove from heat; stir in arugula and cheese. Top with prosciutto.