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Creamy Edamame Risotto

By: claudinhull  
"I put these ingredients together in hopes of creating a vegetarian friendly meal high in protein and using goat cheese and risotto (two of my favorite foods!). The result: a delicious, satisfying, elegant meal for two! Mmmmm!"

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (6)

Rate/Review | 431 people have saved this

What to Drink?

Wine Pinot Grigio
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 tablespoon sesame oil
  • 1 1/2 cups frozen shelled edamame
  • 1 tablespoon reduced-sodium soy sauce
  • 3/4 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 cup Arborio rice
  • 1/2 teaspoon garlic powder
  • 1/2 cup dry white wine
  • 4 cups hot water
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 1/2 teaspoons dried basil
  • 1/4 teaspoon ground ginger
  • salt and pepper to taste

Directions

  1. Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.
  2. Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
  3. Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 952 | Total Fat: 34.9g | Cholesterol: 4mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by althee921 
I made the recipe exactly as is, it came out great! I wouldn't make it as a main dish, but a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2008 by Pamela 
We're not big fans of edamame, but my husband and I tried this and it was delicious! If you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by Cait 
My fiance made this for me last night and it was fantastic! I'm sure it would have been great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2009 by Shmuffin 
Yummy! My husband loved this. Something different with edamame. One time I made it I didn't... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2009 by Tiffany 
Not sure why everyone loved this. Also, 4 cups of water was to much, I used 3 and it was still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by Brittany Anne 
I subbed in feta for goat cheese and it was perfectly fine! MORE

 
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