Recipe 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!"
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1 1/2 cups
frozen shelled edamame
reduced-sodium soy sauce
dry white wine
crumbled goat cheese
grated Parmesan cheese
1 1/2 teaspoons
salt and pepper to taste
Followed the recipe as is. GREAT! Thanks for sharing!
Not sure why everyone loved this. Also, 4 cups of water was to much, I used 3 and it was still runny. I love risotto and edamame...but will not be making this again.
I subbed in feta for goat cheese and it was perfectly fine!
I made the recipe exactly as is, it came out great! I wouldn't make it as a main dish, but a side to a fish (tuna/salmon). My honey loved it, too! Defintely great for company.
My fiance made this for me last night and it was fantastic! I'm sure it would have been great as is, but he added some frozen corn and peas, fresh garlic, and some chopped sun-dried tomatoes. He doubled the recipe so we could have leftovers and it made so, so much. This is a keeper.
Yummy! My husband loved this. Something different with edamame. One time I made it I didn't have goats cheese and used feta & it was still great. Made it exactly as stated.
We're not big fans of edamame, but my husband and I tried this and it was delicious! If you have a lot of time for stirring, than this is a great side dish to make. Thanks!
This was very good! I've never had edamame before, and I was impressed. This made more than two servings for sure, and it really would be best as a side dish rather than a main course. I'm impressed!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Edamame Risotto
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 361
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