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Vegetarian Risotto Recipe

Vegetarian Risotto Recipe

This vegetarian risotto recipe incorporates edamame, mushrooms and Parmesan cheese into a delicious dish. Your kids will definitely ask for seconds. You can use this recipe in order to give your usual cooked rice a makeover.

Vegetarian Risotto recipe

  • 8 ounces of white button mushrooms, trimmed and sliced
  • 2 tbsp of olive oil
  • 1 pound of frozen edamame
  • 3 cups of vegetable broth
  • 1 onion, finely chopped
  • 1 cup of arborio rice
  • ½ cup of shredded Parmesan cheese
  • ½ cup of white wine
  • 1/8 tbsp of black pepper

Vegetarian Risotto Recipe

First of all, begin by heating a tablespoon of olive oil into a large nonstick skillet at medium-high heat. Then, add in the mushrooms and cook for 5 minutes, giving them a stir from time to time. Once they become tender, set them aside. Cook your edamame too, following the directions from the package. Drain it, then remove the beans from their shells. Now add the beans over the mushrooms in the skillet.

Secondly, pour the broth and two cups of water in a medium sized pan and bring to a boil. In a separate saucepan, heat the remaining tablespoon of olive oil and add in the onion. Cook it for 5 minutes, stirring from time to time. Add in the rice and stir until the rice is coated with the oil. Add in the cup of wine then cook until the wine is absorbed. Pour in ½ cup of the simmering broth at a time and continue cooking until it’s absorbed too.

Lastly, add in the edamame and mushrooms. Remove the rice from the heat, then add the remaining cheese. Divide among bowls and serve. You can even grate some more Parmesan cheese on top if you desire. This vegetarian risotto recipe is simple and it takes only 40 minutes to make.

 

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