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.


Edamame and Mushroom Risotto


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Prep Time: 15 mins
Total Time: 1 hr 2 mins
Servings: 4 servings
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Ingredients
 
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  • 2  tablespoons  olive oilOn Sale
  • 8  ounces  white button mushrooms, trimmed and slicedOn Sale
  • 1  pound  frozen edamameOn Sale
  • 3  cups  vegetable broth mixed with 1-1/2 cups waterOn Sale
  • 1  small  onion, peeled and finely choppedOn Sale
  • 1-1/3  cups  arborio riceOn Sale
  • 1/4  cup  white riceOn Sale
  • 1/8  teaspoon  black pepperOn Sale
  • 1/2  cup  shredded Parmesan cheeseOn Sale
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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
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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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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