Risotto with Edamame

Joseph DeLeo
Lidia Bastianich hosts Public Television's Lidia's Italy and is the author of Lidia Cooks from the Heart of Italy.
Makes 8 servings (serving size: 3/4 cup risotto)


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2 tablespoons olive oil
1 cup finely diced onion
2 tablespoons minced shallots
2 cups Arborio rice
1/2 cup dry white wine
2 cups frozen shelled edamame
1/2 cup hot chicken stock
1/2 teaspoon salt
5 1/2 cups broth
1 tablespoon butter
1/3 cup freshly grated Parmesan cheese
Freshly ground pepper
Freshly grated Parmesan cheese
Balsamic vinegar


Heat olive oil in a heavy skillet, and sauté onion and shallots for about 6 minutes or until golden. Add rice, and stir to coat 1 minute more. Add wine; stir well. Add edamame, hot chicken stock, and salt. Cook until nearly all liquid is absorbed, stirring constantly. 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.) 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.

Created date

February 2010

Nutritional Information

Calories 353
Fat 9 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 13 g
Carbohydrate 52 g
Fiber 3 g
Cholesterol 7 mg
Iron 4 mg
Sodium 192 mg
Calcium 81 mg