Creamy Edamame and Spinach Risotto - IP

Ingredients

  • 1 Tbsp Unsalted Butter
  • 2 Shallots, finely chopped
  • 3 Cloves Garlic
  • 2 Cups Arborio Rice
  • 1/2 Cup White Wine
  • 4 1/2 Cups of Vegetable Broth
  • 1/2 Cup Freshly Grated Parmesan
  • 1 Tbsp Unsalted Butter
  • 1 Cup Frozen Edamame (SHELLED)
  • 1 Cup Baby Spinach
  1. Salt and Pepper to taste

Directions

  1. Heat the butter on saute - Low. Once hot, add in the shallots with a good pinch of salt. Saute for about 5 minutes, until translucent. Dont brown the spring onions.
  2. Add the garlic and saute for another minute.
  3. Add the rice, and stir to coat in the butter and onion mixture.
  4. Add the wine, and cook until the liquid has almost all disappeared, about 1 minute.
  5. Add most of the stock. Pressure cook for 6 minutes. Natural release.
  6. Remove lid and add in the extra stock, parmesan, 1 tbsp butter, frozen edamame and chopped spinach. Stir to combine - salt and pepper to taste
  7. Garnish with fresh parmesan and finely chopped parsley(optional).

Notes:

https://www.wholefoodbellies.com/creamy-edamame-and-spinach-risotto/#wprm-recipe-container-3257