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Sunday, September 19, 2010

Creamy Vegetable & Edamame Risotto

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It's Sunday. The end of a weekend (boo). If you're like me, you might have a little bit more time to make dinner on Sundays. If that's the case, and you aren't sure what to make tonight, I suggest this risotto. I LOVE risotto, but as you know, it can sometimes be a rather time consuming dish. This makes it a great option for a lazy Sunday night dinner, when your weekend is winding down and you're content to stand at the stove for 20 minutes stirring away.

I found a recipe for edamame risotto on allrecipes.com, so I used that as a starting point. However, I had an abundance of vegetables taking up space in my fridge and freezer, so I decided to go a little crazy and add a few of them to the risotto. The end result was delicious. This risotto has all of the creamy cheesiness that my last one had, but this one yielded a very different flavor thanks to the sesame oil, soy sauce, and ginger. I enjoyed the Asian flavors added to this dish and highly recommend this recipe...if not for tonight's dinner, than for another dinner sometime soon!

Creamy Vegetable and Edamame Risotto
inspired by allrecipes.com
*yields 3-4 main dish servings, depending on how hungry you are
-1 tbsp sesame oil
-1 1/2 cups frozen unshelled edamame
-1 tbsp soy sauce
-3/4 tsp ground ginger
-2 tbsp olive oil
-1 cup Arborio rice
-1/2 tsp garlic powder
-1/2 cup dry white wine
-2 cups chicken broth
-2 cups water
-2-3 oz. goat cheese
-1/2 cup frozen peans
-2 cups fresh spinach
-1/2 red pepper, chopped into 1/2 inch pieces
-1/4 cup sundried tomatoes
-1 1/2 tsp dried basil
-1/4 tsp ground ginger

1. Cook edamame according to package directions. In a skillet over medium heat, heat sesame oil. Add cooked edamame, soy sauce, and 3/4 tsp ground ginger. Stir to coat the edamame and cook for 5 minutes. Set aside.
2. In a large saucepan over medium high heat, heat the olive oil. Add the rice, stir to coat with oil, and allow to cook for 2-3 minutes. Reduce heat to medium and stir in garlic powder and white wine. Allow wine to simmer until it is mostly evaporated.
3. Stir in 1 cup of chicken broth; stir continuously until rice absorbs liquid. Repeat with remaining chicken broth and water, 1 cup at a time. Stir constantly until rice is tender and creamy, but still slightly firm (about 20-25 minutes).
4. Remove from heat. Stir in spinach, peas, red pepper, goat cheese, basil, and 1/4 tsp ground ginger. Once cheese has melted and spinach has wilted, season with salt and pepper. Serve immediately.

This post is linked to Eat at Home.