Fava Bean Risotto with Fresh Mozzarella and Prosciutto

Source: Cooking Light, April 2006 but adapted to the pressure cooker
Serves: 6

4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled) or 2 1/4 c shelled frozen sweet peas, thawed
2 ounces thinly sliced prosciutto (about 1/2 cup)
Cooking spray
2 1/2 cups fat-free, less-sodium chicken broth
2 cups water
1 tablespoon butter
1 1/2 cups chopped leek (about 2 medium)
2 garlic cloves, minced
1 1/2 cups uncooked Arborio rice
1 teaspoon chopped fresh thyme
1/3 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes

Preheat oven to 400°.

If you're using fava beans, remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400° for 7 minutes or until crisp. Crumble and set aside.

Melt butter in a pressure cooker over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Add white wine, water, and broth, turn the heat to high and cover. Cook under high pressure per your manufacturer's instructions for four minutes. Quick release the pressure then add beans/peas, salt, and pepper and return to medium heat until the consistency is how you like it (I usually simmer an additional 3-5 minutes). stirring occasionally.

Remove from heat; stir in arugula and cheese. Top with prosciutto and pass the chianti.