Edamame and Mushroom Risotto
Recipe from
Family Circle
Edamame, mushrooms, and rice are the stars of this satisfying vegetarian one-dish meal. A sprinkling of Parmesan cheese tops this healthy recipe.
Servings:
4 servings
Prep Time:
15 mins
Total Time:
1 hr 2 mins
Ingredients
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2 tablespoonsolive oilsee savings
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8 ounceswhite button mushrooms, trimmed and slicedsee savings
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1 poundfrozen edamamesee savings
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3 cupsvegetable broth mixed with 1-1/2 cups watersee savings
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1 smallonion, peeled and finely choppedsee savings
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1-1/3 cupsarborio ricesee savings
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1/4 cupwhite ricesee savings
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1/8 teaspoonblack peppersee savings
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1/2 cupshredded Parmesan cheesesee savings
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Directions
1.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside.
2.
Cook edamame, about 5 minutes, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet. Discard shells.
3.
Place broth and water in a medium-size saucepan and bring to a simmer.
4.
In a large saucepan, heat remaining tablespoon oil over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minute, stirring-. Add wine and cook until wine is absorbed -- about 1 minute
5.
Add 1/2 cup of the simmering broth mixture. Cook over medium-low heat, stirring, until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking in the same manner. This should take about 30 minutes.
6.
Gently heat mushrooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.
7.
Divide among 4 bowls and sprinkle with remaining Parmesan cheese.
Nutrition information
Per serving: Calories 495, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 978 mg, Carbohydrate 60 g, Fiber 6 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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