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
- Salt and Pepper to taste
Directions
- 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.
- Add the garlic and saute for another minute.
- Add the rice, and stir to coat in the butter and onion mixture.
- Add the wine, and cook until the liquid has almost all disappeared, about 1 minute.
- Add most of the stock. Pressure cook for 6 minutes. Natural release.
- 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
- Garnish with fresh parmesan and finely chopped parsley(optional).
Notes:
https://www.wholefoodbellies.com/creamy-edamame-and-spinach-risotto/#wprm-recipe-container-3257