Risotto with Edamame

Name: Risotto with Edamame
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 8 servings Balsamic vinegar; 1 liters broth; 1 Tbsp butter; 118 milliliters hot chicken stock; 118 milliliters dry white wine; 473 milliliters frozen shelled edamame; 2 Tbsps olive oil; 237 milliliters finely diced onion; 79 milliliters freshly grated Parmesan cheese; 8 servings Freshly grated Parmesan cheese; 8 servings Freshly ground pepper; 1 teaspoons salt; 2 Tbsps minced shallots

The recipe Risotto with Edamame could satisfy your Mediterranean craving in roughly 45 minutes. This gluten free recipe serves 8. One portion of this dish contains around 20g of protein, 16g of fat, and Head to the store and pick up arborio rice, balsamic vinegar, pepper, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It works well as a main course.

Instructions

Heat olive oil in a heavy skillet, and saut onion and shallots for about 6 minutes or until golden.

Ingredients you will need

Olive Oil

Shallot

Onion

Equipment you will use

Frying Pan

Add rice, and stir to coat 1 minute more.

Ingredients you will need

Rice

Add wine; stir well.

Ingredients you will need

Wine

Add edamame, hot chicken stock, and salt. Cook until nearly all liquid is absorbed, stirring constantly.

Ingredients you will need

Chicken Stock

Edamame

Salt

Add 5 1/2 cups broth (1/2 cup at a time), stirring constantly until each portion is absorbed before adding the next. (Rice should be creamy but al dente.)

Ingredients you will need

Broth

Rice

Remove from heat, add butter and 1/3 cup freshly grated Parmesan cheese; stir well. Season with freshly ground pepper. Top each serving with more cheese and a drizzle of balsamic vinegar.

Ingredients you will need

Grated Parmesan Cheese