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Creamy Risotto With Edamame

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“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”

Ingredients Nutrition


  1. Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.
  2. 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.
  3. 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.
  4. 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.

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