Edamame and Mushroom Risotto

Name: Edamame and Mushroom Risotto
Prep time: 15 min
Cook time: 47 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 8 ounces white button mushrooms, trimmed and sliced; 1 pound frozen edamame; 3 cups vegetable broth mixed with 1-1/2 cups water; 1 onion, peeled and finely chopped; 1 1/3 cups arborio rice; 1/4 cup white rice; 1/8 teaspoon black pepper; 1/2 cup shredded Parmesan cheese

Edamame, mushrooms, and rice are the stars of this satisfying vegetarian one-dish meal. A sprinkling of Parmesan cheese tops this healthy recipe.

Makes 4

Prep 15 m

Cook 47 m

Ingredients

2 tablespoons olive oil
8 ounces white button mushrooms, trimmed and sliced
1 pound frozen edamame
3 cups vegetable broth mixed with 1-1/2 cups water
1 onion, peeled and finely chopped
1 1/3 cups arborio rice
1/4 cup white rice
1/8 teaspoon black pepper
1/2 cup shredded Parmesan cheese

Directions

1 of 7 Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside.
2 of 7 Cook edamame, about 5 minutes, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet. Discard shells.
3 of 7 Place broth and water in a medium-size saucepan and bring to a simmer.
4 of 7 In a large saucepan, heat remaining tablespoon oil over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minute, stirring-. Add wine and cook until wine is absorbed -- about 1 minute
5 of 7 Add 1/2 cup of the simmering broth mixture. Cook over medium-low heat, stirring, until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking in the same manner. This should take about 30 minutes.
6 of 7 Gently heat mushrooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.
7 of 7 Divide among 4 bowls and sprinkle with remaining Parmesan cheese.

Nutrition Information for Edamame and Mushroom Risotto
Servings Per Recipe: 4
Per Serving: 978 mg sodium, 6 g fiber, 18 g Fat, total, 60 g carb., 4 g sat. fat, 15 mg chol., 495 kcal cal., 24 g pro.