Fava Bean Risotto With Fresh Mozzarella And Prosciutto

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4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)

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

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