Mushroom and Edamame Risotto

14 Feb

Risotto is one of my fast ( yes fast ) dinner choices. It is indeed an easy, yet totally satisfying dinner option. I like it with mushrooms and frequently I add edamame to it for the protein…photo 5And now here is the recipe

You need for 2 people:

2 cups of arborio rice, uncooked

2 cups of mushrooms, fresh, any kind, I used shiitake and cremini

1 cup white wine

2 cups edamame, frozen, shelled

4 tablespoons butter

4 tablespoons olive oil

1 small red onion

salt, pepper

1 cup parmesan cheese

Put 2 tablespoons of the butter and 2 tablespoons of the oil in a heavy pot, heat up and saute the red sliced or chopped onion…add the rice, stir well so that all the rice is coated with the oil butter mixture and now add the cup of wine, turn down heat, simmer until all the wine is absorbed , now add 1 cup of water, add 1 teaspoon of salt. Once the water is absorbed, add another cup and proceed until the rice is just soft, like with pasta, you want a bit of 2


While the rice is getting ready, melt the butter in the oil and add the mushrooms, saute for maybe 5 minutes, add the edamame and simmer with a bit of salt and pepper added on medium low.

photo 3

The whole dinner will be finished in about 20 minutes.

Arrange the rice on a plate, put the mushroom, bean mixture on top and sprinkle with parmesan and fresh ground pepper.

Lovely with a glass of the white wine you used for the risotto.

And now, don’t tell me, that risotto is difficult…go for it.


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