Risotto With Edamame, Arugula & Porcini

Name: Risotto With Edamame, Arugula & Porcini
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 40
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 473 milliliters arugula, torn into bite-size pieces; 28 grams dried porcini mushrooms, or other dried mushrooms; 473 milliliters 10-oz package frozen shelled edamame, (about; 1 Tbsp lemon juice; 1 teaspoon freshly grated lemon zest; 2 Tbsps extra-virgin olive oil; 28 grams 1/2 cup freshly grated Parmesan cheese; 1 teaspoons freshly ground pepper; 1 teaspoons salt; 59 milliliters chopped shallot; 473 milliliters water

Risotto With Edamame, Arugula & Porcini is a gluten free recipe with 40 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. This side dish has 46 calories, 2g of protein, and 1g of fat per serving. A mixture of arborio rice, parmesan cheese, porcini mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a very budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Bring mushrooms and water to a boil in a small saucepan over high heat. Cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes. Line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Measuring Cup

Paper Towels

Sauce Pan

Sieve

Bowl

Frying Pan

Pour the mushrooms and liquid into the sieve. Reserve the liquid.

Ingredients you will need

Mushrooms

Equipment you will use

Sieve

Transfer the mushrooms to a cutting board and let cool slightly, then coarsely chop.

Ingredients you will need

Mushrooms

Equipment you will use

Cutting Board

Add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid for Step 4.Cover edamame with water in a small saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes; set aside in the cooking water.Meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave. Stir in oil until the rice is evenly coated.

Ingredients you will need

Mushrooms

Edamame

Shallot

Water

Rice

Cooking Oil

Equipment you will use

Baking Pan

Microwave

Sauce Pan

Spread the rice evenly in the dish and microwave, uncovered, on High until it looks opaque and is just beginning to color in one or two spots, 3 minutes.

Ingredients you will need

Spread

Rice

Equipment you will use

Microwave

Add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well. Microwave on High for 9 minutes. Stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. Depending on the power of your microwave, this last cooking time will vary. After 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness.

Ingredients you will need

Lemon Zest