Edamame & Mushroom Risotto

By á-7790

Ingredients

• 2 Tbsp. olive oil
• 8 oz. white button mushrooms
• 1 lb. edamame
• 3 c. vegetable broth
• 1 1/2 c. water
• 1 small onion
• 1 1/3 c. arborio rice
• 1/4 c. white wine
• 1/8 tsp. black pepper
• 1/2 c. Parmesan cheese

Preparation

Step 1

Heat 1 Tbsp. oil in skillet over medium-high heat. Add mushrooms and cook 5 minutes, stir occasionally, put aside. Cook edamame to directions on package. Drain, cook and shell, add to mushrooms. Combine broth and water in medium size saucepan and simmer. In large saucepan heat remaining oil over medium heat. Add onion, cook 5 minutes. Add rice and stir until rice is coated with oil. cook 1 minute, then add wine and cook until wine is absorbed (1 minute). Add 1/2 c. broth, stirring until broth is absorbed, about 30 minutes. Add mushrooms and edamame, pepper, and 1/4 c. cheese. Sprinkle with leftover Parmesan cheese after plating.