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.
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).
Creamy Edamame and Spinach Risotto
- 1 tablespoon unsalted butter or cooking oil of choice
- 2 shallots finely chopped
- 3 cloves garlic finely minced
- 2 cups of Arborio Rice
- ½ cup white wine
- 4 ½ cups of chicken or vegetable broth or 1L
- ½ cup freshly grated parmesan
- 1 tablespoon unsalted butter
- 1 cup frozen edamame
- 1 cup baby spinach roughly chopped
- salt and butter to taste
- 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 the onions
- Add the garlic and sauté for about another minute
- Add the rice, and stir to coat in the butter and onion mixture
- Add the wine, and cook until the liquid has almost all disappeared, about 1 minute
- 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 minutes
- 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 serve
- Garnish with fresh parmesan and finely chopped parsley (optional)
- For stove top alternative please see the notes
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.