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Creamy Risotto with Edamame recipe
Risotto with Edamame? Well, I guess this recipe combines the Asian ingredient with the Italian rice. Try it!
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
433
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
cup
Arborio rice
▢
1/2
cup
fresh or frozen edamame
shelled
▢
75
grams
Parmesan cheese
▢
1
tablespoon
unsalted butter
▢
2
tablespoons
extra-virgin olive oil
▢
2
medium shallots
finely chopped
▢
3
garlic cloves
minced
▢
3
cups
chicken or vegetable broth
▢
1
cup
white wine
▢
salt and pepper
to taste
Instructions
▢
Bring the edamame to a boil in salted water and cook for about 5 minutes. Once the peas are tender, drain and set aside.
▢
In a
saucepan
, melt the butter over medium-high heat. Add the olive oil.
▢
Put the shallots and cook until softened, about 5 minutes.
▢
Add the rice and garlic. Cook for about a couple of minutes.
▢
Next, add the wine. Stirring constantly, wait for the liquid to almost completely evaporate.
▢
Then, start adding the broth, 1 cup at a time, stirring constantly. Wait for the liquid to reduce between additions.
▢
Continue cooking and adding stock until the rice is soft and the mixture is creamy, perhaps about 20 minutes.
▢
Add the edamame, season with salt and pepper, and top with Parmesan cheese.
▢
Serve immediately.
Notes
In a rush and don't have time? Use a
rice cooker
instead to cook the rice.
Calories:
433
kcal
|
Carbohydrates:
48
g
|
Protein:
12
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
20
mg
|
Sodium:
1012
mg
|
Potassium:
233
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
610
IU
|
Vitamin C:
2.9
mg
|
Calcium:
248
mg
|
Iron:
3
mg
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