I decided to make risotto as part of my “be more worldly” and my “learn cooking techniques” New Years resolutions. Risotto is an Italian rice dish and it’s also one of those things that can seem really intimidating to make. When I found this recipe in the new Health magazine, I knew it needed to be made. I love edamame and have had a bag of it in my freezer for months!
I went grocery shopping for this recipe on Sunday morning. It includes white wine, so I had to pick that up…and then I was told that I could not purchase it because it was before noon on a Sunday! I mean, wow. Nothing makes you feel more like a drunk than getting denied trying to buy cheap wine first thing on a Sunday morning.
Ingredients (Serves Four)
1 tbsp olive oil
1/2 cup finely diced white onion
1 tbsp minced shallots
1 cup Arborio rice (This is what makes risotto, well, risotto; it’s pretty common on any grocery store shelf!)
1/4 cup dry white wine
1 cup frozen shelled edamame
2 and 1/2 cups hot chicken broth
1/2 tbsp butter
1/4 cup freshly grated Parmesan cheese
Balsamic vinegar (optional)
This Is How We Do It
Heat the olive oil in a pot and add the onion and shallots. Cook for about six minutes, or until golden. Add the rice and stir to coat for another minute.
Add the wine and stir well. Then add the edamame and 1/4 cup hot broth. Cook until nearly all the liquid is absorbed, stirring constantly.
Continue to add more broth, 1/4 cup at a time. Make sure each portion is absorbed before adding more. You should be stirring constantly, but if you have to step away from the stove for a minute, the world will not end and dinner will not be ruined. When it’s finished, the rice will be creamy, but al dente.
Stir in the butter and Parmesan cheese and stir well. Season the risotto with freshly ground pepper, more cheese, and a drizzle of balsamic.
While I was stirring constantly, I also put some chicken on the grill and broccoli on to steam to make it a complete meal!
I wasn’t sure what to expect, but I really liked it. The chicken and cheesy flavor was so present, and it really made it better than just a typical grain. It was a great side dish and really not that difficult to prepare. A 3/4 cup serving has 350 calories, 9 grams fat (2 saturated), 13 grams protein, 52 g carbs, and 3 g fiber.
I think it would be great topped with shrimp or scallops! Now that I know how easy it is to make, I’m going to experiment with some of these options in the future. Definitely no reason to be afraid of this one!