creamy risotto with edamame

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Servs: 4   Prep:   Cook:

Recipe from Food and Wine.

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


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