Monday, March 21, 2011

Edamame Risotto

Time for another (mostly) healthy post!  Risotto has become a go-to meal for me.  Here’s why: the ingredients are pretty basic so I always have them on-hand;  it’s super filling and makes a big batch which equals leftovers; I thoroughly enjoy cooking it; and lastly, wine is an ingredient!  I have made several variations of risotto.  Some favorites include mushrooms, asparagus, lemon and butternut squash.  However, edamame are wonderfulwith this creamy rice!  Arborio rice is best for risotto because of its high starch content.  It produces a rich, creamy texture in the dish!

Edamame (aka – soybeans) are a super low-cost, fat-free source of protein.  They are popular in Asian cuisine and I happen to always keep them in the freezer for snacking, stir-fries, side-dishes and, now, risotto!  Soybeans are considered a “complete” source of protein which means that they provide our bodies with essential amino acids that we cannot produce naturally.

This recipe is a great side dish or a stand-alone meal and remember that risotto is all about the method.  If you don’t like edamame, feel free to substitute your favorite addition!

Edamame Risotto (printable recipe)


1 Tb. butter
1 Tb. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 tsp dried thyme
1 1/2 cups arborio rice
1/2 cup dry white wine
32 ounces chicken stock
1/4 cup Parmesan cheese
1 cup edamame
salt and pepper to taste

1. heat butter and olive oil in a high-sided skillet, add onion and garlic and saute 7-8 minutes until onions are soft and very fragrant; meanwhile, heat the chicken stock in a sauce pan over medium-low heat
2. add thyme and incorporate; add rice and cook until the edges of the grains are clear; deglaze the pan with the white wine

3. add one ladle-full of the chicken stock and stir until incorporated; stir often until the liquid is mostly absorbed and continue to add the stock, one ladle-full at a time until one ladle is left
note: it’s not completely necessary to stir continually but stirring as often as possible will help to ensure a creamy texture for your risotto
4. before the final ladle of stock, add the edamame and combine; add the final ladle of stock and stir until creamy; finish with the Parmesan cheese and garnish with fresh time if you wish


5 Responses to “Edamame Risotto”

  1. #
    Kenni — March 21, 2011 @ 3:43 pm

    How many servings does this make? It looks so yummy and I've always wanted to try edamame.

  2. #
    Cassie @ Bake Your Day — March 21, 2011 @ 3:46 pm

    Hey Kenni! I love making risotto and it's not as intimidating as a lot of people think! Sadly, I've never actually measured the servings…I would guess it makes about 6 1-cup servings. We always have leftovers! Enjoy! C.

  3. #
    Lindsey @ Gingerbread Bagels — March 22, 2011 @ 8:55 am

    I love edamame and I just adore risotto! What idea to combine the two into one dish. YUM! 🙂

  4. #
    Mary — March 22, 2011 @ 10:49 am

    Well this certainly combines all of my favorite
    things!! Delish!!

    Great blog!!

    Mary xx
    Delightful Bitefuls

  5. #
    Hortensia Scheele — April 19, 2013 @ 7:59 pm

    Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding…

    My own webpage

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