Creamy Edamame Risotto

I put these ingredients together in hopes of creating a vegetarian friendly meal high in protein and using goat cheese and risotto (two of my favorite foods!). The result: a delicious, satisfying, elegant meal for two! Mmmmm!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 733 Calories

Ingredients

• ¼ teaspoon ground ginger
• ¾ teaspoon ground ginger
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons grated Parmesan cheese
• 4 cups hot water
• 1 tablespoon sesame oil
• 1 ½ teaspoons dried basil
• ½ cup dry white wine
• 1 cup Arborio rice
• 1 tablespoon reduced-sodium soy sauce
• ¼ cup crumbled goat cheese
• 1 ½ cups frozen shelled edamame

Recipe Instructions

Step 1

Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.

Step 2

Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Step 3

Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.