Serves 4
90 min
Edamame and Radish Risotto
Recipe GLPR6e8ddf6f138e60
A creamy, garden-fresh risotto combining tender Arborio rice with sweet edamame, peppery radishes, and fragrant thyme. This vegetarian dish is finished with butter and Parmesan for a luxurious, well-balanced meal that celebrates spring vegetables.
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Ingredients
4 1/2 cups low-sodium vegetable broth
2 tablespoons unsalted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 cup Arborio rice
1 1/4 cups shelled edamame
1/2 cup freshly grated Parmesan cheese
1 teaspoon minced fresh thyme
3/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
1 bunch radishes (about 15), halved lengthwise
Directions
Bring the vegetable broth to a gentle simmer in a saucepan and keep it warm over low heat throughout the cooking process.
In a large, heavy-bottomed pot or wide pan, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Stir in the minced garlic and cook for about 1 minute, until fragrant.
Add the Arborio rice to the pot and stir constantly for 1 to 2 minutes, coating each grain with the buttery mixture. Toast slightly until the rice becomes opaque around the edges.
Begin adding the warm broth one ladle (about 1 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18 to 20 minutes, stirring often to release the rice's starches and create creaminess.
After about 15 minutes of cooking, when the rice is nearly tender, add the edamame and radish halves to the pot. Stir well to combine and continue cooking with the broth additions.
Continue adding broth and stirring until the rice is tender and creamy, with just a slight firmness at the center of each grain (al dente), about 5 to 10 minutes more. The radishes should be tender-crisp and the edamame heated through.
Remove from heat. Stir in the grated Parmesan cheese, fresh thyme, sea salt, and black pepper to taste.
Serve immediately while hot and creamy, dividing evenly among four bowls.
