Fava Bean and Asparagus Risotto

Italian springs are glorious. I love them for the wild poppies and yellow flowers dotting the meadows, the leafing trees, the longer, sun-filled days, and the bounty of produce suddenly available in the markets. Fava beans are a harbinger of the season, making their appearance mid-March into May. They are also one of the most ancient, cultivated plants, with evidence of their culinary use dating back to 6000 BC.