I've been intimidated by fava beans before. These big beans that you have to peel twice: once out of the pod, then a second time out of the skin. (The internet says blanching them briefly in boiling water, then shocking them in ice water helps the skins slide off easier; you can also peel them as-is while watching TV, like I did.) It seems like a lot of effort for little payoff. I was wrong, the payoff is big! Now I'm a convert, and even my bean-picky husband liked the dish (a lot). So creamy and mild, they have a wonderful green yet slightly nutty flavor that goes well with the freshness of asparagus and lemon.
Risotto is always made out to be a lot of work, but I don't really think it's as hard as it can seem. Sure, you have to stir, and it does demand your frequent attention, but in 30 minutes you can have delicious risotto while only tending to one pot, and to me that's easier than trying to orchestrate a separate protein, starch, and veg.