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Ingredients

• 1 cup Arborio rice
• 1/2 pound medium asparagus
• 1 cup shelled English peas, from about 1 pound fresh peas
• 2 pounds fresh fava beans
• 2 tablespoons plus 2 teaspoons lemon juice
• Sea salt, preferably gray salt, and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup thinly sliced basil leaves
• 2 tablespoons chopped flat-leaf Italian parsley
• 1 tablespoon grated lemon zest
• 1/2 cup small diced boiled ham
• 1/4 cup freshly grated Pecorino Romano

Description

Food Network Invites You To Try This Spring Vegetable Rice Salad (Insalata Di Riso) Recipe From Michael Chiarello.

Food Network