Fava Risotto with Fresh Sage

I made half a recipe to serve two as a main course. Of course risotto can also be an entrée or side.

At least with the favas that I buy in Europe, the quantities given in the recipe make no sense. Schneider expects 2 pounds of favas to give 1-1/3 cups of beans. I think I'm lucky to get 1 cup, and usually count on 2/3 cup, from a kilo/2.2#. For a half recipe, that is a generous amount of beans, so 2 pounds might be a good amount for a full recipe, but don't expect 1-1/3 cups of them.

The first time I made this I was over-generous with the sage; this time I was more careful with the measurement (~1tbl with 3/4cups of beans) and it was better. I wonder if it would be better to add the sage with the cooked bacon, so that it has more of a chance for the flavor to soften and merge into the dish, rather than socking you with I-am-sage flavor occasionally? (There's a similar recipe in Schneider's http://www.cookbooker.com/title/2061/vegetables-from-amaranth-to-zucchini-the-essential-reference-500-recipes book that calls for savory rather than sage.)

Anyhow, the recipe is good enough to make again. Risotto is nice, favas are nice, good tastes.