Creamy Risotto With Edamame

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.