Creamy Edamame Risotto Recipes

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CROCK POT RISOTTO WITH EDAMAME



Crock Pot Risotto With Edamame image

Risotto can be very time-consuming. I make this in the crockpot and add edamame instead of fava beans. It is best served immediately or it will thicken.

Provided by mary winecoff

Categories     Rice

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups chicken broth
1 lb edamame, in the pod (1 cup shelled)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, chopped
1 cup arborio rice, Vialone nano or 1 cup carnaroli rice
1/3 cup parmesan cheese, freshly grated
salt and pepper

Steps:

  • In a large saucepan, bring the broth to a boil.
  • Add the edamame and cook as long as specified on the package, usually 5 minutes.
  • Remove the beans and spread them out on a large plate.
  • Reserved the broth.
  • As soon as the beans are cooled, pinch pods to remove the beans.
  • Discard the pods.
  • In a small skillet over medium high heat, warm the oil and 1 Tablespoon of the butter; add the onion and cook, stirring until softened, 3 to 4 minutes.
  • Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
  • Scrape the rice into the slow cooker.
  • Add the warm broth.
  • Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
  • The risotto should be only a bit liquid and the rice should be al dente.
  • Stir in the edamame and the remaining 1 Tablespoon of butter.
  • Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
  • Stir in the cheese and season with salt and pepper.
  • Serve immediately.

CREAMY RISOTTO WITH EDAMAME RECIPE - (4.4/5)



Creamy Risotto with Edamame Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 10

1/2 cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium shallots, very finely chopped (1/4 cup)
3 garlic cloves, minced
1 cup arborio rice
3 cups low-sodium chicken broth, warmed
1 cup lager beer, such as Budweiser
Salt and freshly ground pepper
Three 3/4-ounce wedges Laughing Cow cheese

Steps:

  • Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain. In a large saucepan, melt the butter in the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes. Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it's al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.

CREAMY EDAMAME RISOTTO



Creamy Edamame Risotto image

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!

Provided by claudinhull

Categories     Risotto

Time 40m

Yield 2

Number Of Ingredients 14

1 tablespoon sesame oil
1 ½ cups frozen shelled edamame
1 tablespoon reduced-sodium soy sauce
¾ teaspoon ground ginger
2 tablespoons olive oil
1 cup Arborio rice
½ teaspoon garlic powder
½ cup dry white wine
4 cups hot water
¼ cup crumbled goat cheese
2 tablespoons grated Parmesan cheese
1 ½ teaspoons dried basil
¼ teaspoon ground ginger
salt and pepper to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 733 calories, Carbohydrate 95.6 g, Cholesterol 18.2 mg, Fat 27 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 7.3 g, Sodium 450.5 mg, Sugar 1.4 g

CREAMY RISOTTO WITH EDAMAME



Creamy Risotto With Edamame image

From Food & Wine. Serve with a Napa Valley rose sparkling wine, like Schramberg Winery's 2004 Brut Rose or the NV Domaine Carneros Brut Rose

Provided by Karen in MA

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 medium shallots, very finely chopped (1/4 cup)
3 garlic cloves, minced
1 cup arborio rice
3 cups low sodium chicken broth, warmed
1 cup lager beer, such as Budweiser
salt & freshly ground black pepper
3 3/4 ounces wedges Laughing Cow cheese

Steps:

  • Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.
  • In a large saucepan, melt the butter in the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.
  • Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more.
  • The rice is done when it's al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.

Nutrition Facts : Calories 512.3, Fat 23.6, SaturatedFat 10.1, Cholesterol 43.2, Sodium 348.2, Carbohydrate 49.8, Fiber 2.8, Sugar 0.3, Protein 21.9

CREAMY EDAMAME RISOTTO



Creamy Edamame Risotto image

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!

Provided by claudinhull

Categories     Risotto

Time 40m

Yield 2

Number Of Ingredients 14

1 tablespoon sesame oil
1 ½ cups frozen shelled edamame
1 tablespoon reduced-sodium soy sauce
¾ teaspoon ground ginger
2 tablespoons olive oil
1 cup Arborio rice
½ teaspoon garlic powder
½ cup dry white wine
4 cups hot water
¼ cup crumbled goat cheese
2 tablespoons grated Parmesan cheese
1 ½ teaspoons dried basil
¼ teaspoon ground ginger
salt and pepper to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 733 calories, Carbohydrate 95.6 g, Cholesterol 18.2 mg, Fat 27 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 7.3 g, Sodium 450.5 mg, Sugar 1.4 g

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