ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto with Edamame

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.