There are absolutely no special skills required in order for you to have this delicious and creamy edamame and spinach risotto on your table for dinner tonight. If you have an Instant Pot, it can be there in about fifteen minutes. If you don't, then give it at least forty minutes, and a bit more arm-work - don't worry it's totally worth it.
If you want to try a completely different way of preparing risotto, why not try this baked brown rice risotto next?
Creamy Edamame and Spinach Risotto
I had a very disappointing risotto at what was supposed to be an amazing Italian restaurant.
Following that, I couldn't get rid of that hankering for a proper, down-to-earth, creamy risotto.
But made easier with an instant pot because of time and kids...
I, of course, set to it and made my own over the weekend, and was very pleasantly surprised with how this version turned out.
I usually stick to mushroom risotto but decided to experiment and came up with this edamame and spinach risotto, and it has definitely made its way into my permanent weeknight rotation recipes.
Ingredients
Risotto is definitely one of my go-to meals when dinner time rolls around and I have no idea what to cook.
It's easy, filling, delicious, and the flavor variations are endless.
Plus, I can guarantee there will be no battle to get the kids to eat their dinner when risotto is on offer, which is such a huge deal when you are flying solo most weeknights.
You will need:
- unsalted butter: you can always sub this for some cooking oil of choice if you prefer;
- shallots: these are the little pink onion-looking things otherwise knows as eschallots. They can be found beside the onions and garlic in the veggie section, and have a similar flavor to onion, but more delictae. If you cannot find them, substitute with a brown onion;
- garlic: we use 3 cloves in this recipe, but feel free to add more if you prefer a more garlicky flavor. We use fresh garlic here, but feel free to use the pre-prepared jar version, or the swueezey tub version found in the veggie section;
- arborio rice: this is different to regular rice, and gives risotto its signature creamy texture;
- white wine: feel free to sub swith more stock if you prefer not to use wine in cooking;
- chicken or vegetable broth: I use a homemade broth but feel free to use pre-prepared broth or powdered stock if that is what you have;
- freshly grated parmesan or pecorino: try to grate this yourself and steer clear of the pre-grated varities, as that can have a grainy texture;
- frozen edamame: you can use fresh edamame if you have access to it, I just tend to find frozen edamame a lot easier to source;
- baby spinach or chopped English spinach;
- salt, pepper and extra and butter to serve.
Serving and Storing
When serving top with freshly grated parmesan and some chopped parsley.
Allow to risotto to cool completely before storing leftovers in an airtight container in the fridge for 3-4 days.
To reheat simply reheat in a microwave-safe bowl for about 2-3 minutes, or in an oven-safe container at 350f (180c) for about 20 minutes.
Leftover risotto can also be frozen in a freezer-friendly container for up to 3 months.
Allow to thaw in the fridge overnight before reheating as above.
If you happen to have some leftovers why not use them to make some Baked Leftover Risotto Cheesy Rice Balls (Arancini).
Happy Eating
xx
Recipe
Creamy Edamame and Spinach Risotto
Equipment
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Ingredients
- 1 tablespoon unsalted butter or cooking oil of choice
- 2 shallots finely chopped
- 3 cloves garlic finely minced
- 2 cups Arborio Rice
- ½ cup white wine
- 4 ½ cups chicken or vegetable broth
- ½ cup freshly grated parmesan
- 1 tablespoon unsalted butter
- 1 cup frozen edamame
- 1 cup baby spinach roughly chopped
- salt and butter to taste
Instructions
- Heat the butter or cooking oil of choice on the sauté setting of your pot. Once hot, add in the shallots, along with a good pinch of salt. Sauté over medium heat for about 5 minutes, until translucent, being sure not to brown too much1 tablespoon unsalted butter or cooking oil of choice, 2 shallots
- Add the garlic and sauté for about another minute3 cloves garlic
- Add the rice, and stir to coat in the butter and onion mixture2 cups Arborio Rice
- Add the wine, and cook until the liquid has almost all disappeared, about 1 minute½ cup white wine
- Add 4 cups of the stock (set aside the extra ½ cup). Pop on the pressure cooker lid, bring to high pressure and start your timer for 6 minutes4 ½ cups chicken or vegetable broth
- After 6 minutes, use the quick release valve on your cooker to release the pressure. Remove the lid and add in the extra stock, parmesan, 1 tablespoon butter, frozen edamame and chopped spinach. Stir to combine. Add salt and pepper to taste and serve½ cup freshly grated parmesan, 1 tablespoon unsalted butter, 1 cup frozen edamame, 1 cup baby spinach, salt and butter to taste
- Garnish with fresh parmesan and finely chopped parsley (optional)
- For stove top alternative please see the notes
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Ranjini says
I tried this for a quick lunch. High pressure for 3 minutes and a natural release. Came out just right.
Instapot says
Do you cook it more after adding in the frozen edamame?
Donna1 says
No, the heat from the risotto heats them through just fine once you mix them in.
Katy says
I made this on my stovetop tonight, but with orzo rice because I didn't have arborio, and I was also missing the edamame. BUT it was so good! Worth the time it takes to mix by hand. Thanks for such a great recipe!
Donna1 says
Oh I am so glad it worked out for you Katy! We love it, and it is so easy, which is always a nice bonus 🙂
Hauke Fox says
Woah!! 11 minutes and this risotto is ready? I think I need to buy a pressure cooker! That sounds amazing 😀
Donna1 says
I know, insanity 🙂
Sina @ Vegan Heaven says
This looks so delicious, Donna! What a great idea to add edamame. 🙂 I need to make a vegan version of this. Yummy!
Donna1 says
Thanks so much Sina! I haven't dabbled in vegan risotto yet, I would love to know how you go!
Gin says
Elegant and delicious! Using your pressure cooker for risotto is a wonderful idea. 🙂
Donna1 says
Thanks Gin 🙂 I still cant believe how quick it is in there!
Michelle Blackwoos says
This is the ultimate comfort dish, pinning for later!
Donna1 says
Thanks Michelle 🙂
Hedi says
Risotto in pressure cooker sounds really interesting, never tried to make one. On my list of things to do now 🙂
Donna1 says
Hope you love it as much as we do, I am a total convert on weeknights now!
yummy mummy kitchen says
Oh we love love love risotto around here and this one looks fantastic! I've never made it in a pressure cooker though - great idea!
Donna1 says
Thanks 🙂 Yes, it makes it such a fast dish in the pressure cooker, so perfect for weeknights!
Danielle Omar says
I've never made risotto with my pressure cooker...what a great idea! Thank you for this recipe...looks delicious and a must-try for me! 🙂
Donna1 says
Thanks Danielle! Yes, it makes it so much quicker, I couldn't believe it!!
dixya @ food, pleasure, and health says
this is a lovely idea for weeknight meal..i do use pressure cooker 1-2 times a week..will have to add this to my meal plan.
Donna1 says
They are great aren't they! I had never used one before this, but now I am hooked - especially when it comes to risottos etc, which can sometimes be a bit more time consuming
Healing Tomato says
I love love a creamy risotto! This is such a delicious idea. The edamame is so cleaver.
Donna1 says
Haha thanks 🙂 Sadly, it was my 3 year olds idea and not mine - she loves her edamame! But at least I have a little helper with good ideas