Edamame and Mushroom Risotto

Edamame, mushrooms, and rice are the stars of this satisfying vegetarian one-dish meal. A sprinkling of Parmesan cheese tops this healthy recipe.

Edamame and Mushroom Risotto
Servings: 4 Prep 15 mins Cook 47 mins


  • 2 tablespoons olive oil
  • 8 ounces white button mushrooms, trimmed and sliced
  • 1 pound frozen edamame
  • 3 cups vegetable broth mixed with 1-1/2 cups water
  • 1 onion, peeled and finely chopped
  • 1 1/3 cups arborio rice
  • 1/4 cup white rice
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese

Make It

1. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside.

2. Cook edamame, about 5 minutes, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet. Discard shells.

3. Place broth and water in a medium-size saucepan and bring to a simmer.

4. In a large saucepan, heat remaining tablespoon oil over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minute, stirring-. Add wine and cook until wine is absorbed -- about 1 minute

5. Add 1/2 cup of the simmering broth mixture. Cook over medium-low heat, stirring, until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking in the same manner. This should take about 30 minutes.

6. Gently heat mushrooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.

7. Divide among 4 bowls and sprinkle with remaining Parmesan cheese.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 495, Fat, total (g): 18, chol. (mg): 15, sat. fat (g): 4, carb. (g): 60, fiber (g): 6, pro. (g): 24, sodium (mg): 978, Percent Daily Values are based on a 2,000 calorie diet.