Creamy Edamame and Spinach Risotto
Creamy and delicious and ready to serve in just 15 minutes, this pressure cooker risotto is the perfect dish to have on hand in your arsenal of weeknight winners. If you don't have a pressure cooker, this can be done on the stove top (see notes)
Servings: 6 serves
Calories: 241kcal
Equipment
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
To do this on the stove top just follow the instructions, but instead of adding the stock all at once in step 5, add about ½ cup at a time, until the liquid disappears, and then add another ½ cup until all the stock has been used.You may need more stock. After about 30 minutes it should be all cooked, and you can continue from step 6
Nutrition
Calories: 241kcal | Carbohydrates: 24.4g | Protein: 14.1g | Fat: 8.3g | Saturated Fat: 3.5g | Cholesterol: 19mg | Sodium: 330mg | Fiber: 1.9g | Sugar: 3g