Creamy Edamame Risotto

Creamy Edamame Risotto

14
claudinhull 0

"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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Ingredients

40 m servings 1015 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1015 kcal
  • 51%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 116.8g
  • 38%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 19 Ratings

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Most helpful positive review

Followed the recipe as is. GREAT! Thanks for sharing!

Most helpful critical review

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.

Followed the recipe as is. GREAT! Thanks for sharing!

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...

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 im...

This was my first risotto and I LOVED it!

I used fresh ginger and basil, and blue cheese instead of goat cheese. Didn't have white wine, so I used cooking sherry, and it was delicious. I would like to try it with gargonzola next time....