Rice > Risottos

Edamame and Asparagus Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup edamame beans, shelled
- 1 cup asparagus, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife

Step-by-step instructions:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic and sauté until the onion is translucent.
3. Add the Arborio rice and stir until the rice is coated in the oil and onion mixture.
4. Pour in the white wine and stir until the wine has been absorbed by the rice.
5. Begin adding the vegetable broth, one ladleful at a time, stirring constantly until each ladleful has been absorbed by the rice.
6. After about 10 minutes, add the chopped asparagus and edamame beans to the risotto.
7. Continue adding the vegetable broth, one ladleful at a time, until the rice is cooked through and the risotto has a creamy consistency.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 360
- Fat: 11g
- Carbohydrates: 50g
- Protein: 14g

Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Peas or green beans can be used instead of edamame beans.
- Broccoli or zucchini can be used instead of asparagus.

Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different types of cheese, such as Gouda or blue cheese, for a different flavor.
- Add chopped herbs, such as parsley or basil, for extra freshness.

Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality white wine for the best flavor.
- Add the asparagus and edamame beans towards the end of the cooking time to prevent them from becoming overcooked.

Storage instructions:
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the risotto in a saucepan over medium heat, stirring constantly until heated through.

Presentation ideas:
- Serve the risotto in individual bowls, garnished with chopped herbs and a sprinkle of Parmesan cheese.

Garnishes:
- Chopped herbs, such as parsley or basil
- Parmesan cheese

Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio

Suggested side dishes:
- A simple green salad with a vinaigrette dressing

Troubleshooting advice:
- If the risotto is too dry, add a little more vegetable broth or water.
- If the risotto is too wet, continue cooking until the liquid has been absorbed.

Food safety advice:
- Make sure to cook the risotto until the rice is fully cooked and the dish has reached a temperature of 165°F to ensure food safety.

Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Lombardy.

Flavor profiles:
- Creamy, savory, and slightly nutty

Serving suggestions:
- Serve the risotto as a main dish or as a side dish to grilled chicken or fish.

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Taste: Creamy, Savory, Nutty, Earthy, Aromatic