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!"

Ingredients 40 m {{adjustedServings}} servings 1015 cals

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Nutrition

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  • 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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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.
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Reviews 14

  1. 19 Ratings

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Chae
3/24/2010

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

Brittany Anne
8/11/2009

I subbed in feta for goat cheese and it was perfectly fine!

althee921
10/19/2008

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.