Creamy Risotto With Edamame

Name: Creamy Risotto With Edamame
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup frozen shelled edamame; 1 tablespoon unsalted butter; 2 tablespoons extra virgin olive oil; 2 medium shallots, very finely chopped (1/4 cup); 3 garlic cloves, minced; 1 cup arborio rice; 3 cups low sodium chicken broth, warmed; 1 cup lager beer, such as Budweiser; salt & freshly ground black pepper; 3 3/4 ounces wedges Laughing Cow cheese

Submitted by Karen in CT

"From Food & Wine. Serve with a Napa Valley rose sparkling wine, like Schramberg Winery's 2004 Brut Rose or the NV Domaine Carneros Brut Rose"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₂ cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 medium shallots, very finely chopped (1/4 cup)
3 garlic cloves, minced
1 cup arborio rice
3 cups low sodium chicken broth, warmed
1 cup lager beer, such as Budweiser
salt & freshly ground black pepper
3 ³⁄₄ ounces wedges Laughing Cow cheese

directions

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.
In a large saucepan, melt the butter in the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.
Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more.
The rice is done when it’s al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.