By Victoria Dagnan
Edamame, Mushroom, and Pea Risotto
11 steps
Prep:10minCook:25min
Comforting and creamy, this dish is a perfect dish to feed the family or guests. It also makes for a tasty leftover lunch. So versatile for adding or subtracting ingredients, you can use up any leftover herbs, vegetables, or add meat.
Updated at: Thu, 17 Aug 2023 07:02:48 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
3
Low
Nutrition per serving
Calories186.3 kcal (9%)
Total Fat8.2 g (12%)
Carbs13 g (5%)
Sugars4.5 g (5%)
Protein9.9 g (20%)
Sodium240.1 mg (12%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a jug, add 500ml boiling water to the 1/2 stock cube, stir well to dissolve and set aside.
Step 2
Heat the oil over a medium heat using a large saucepan, wok, or frying pan.
Step 3
Fry the onions for 3 minutes, add the garlic, fry for a further 2 minutes, stirring regularly.
Step 4
Stir in the edemame beans, fry for a further 2 minutes, add the risotto rice.
Step 5
Continue to cook and stir until the rice has gone translucent. This may take 3-4 minutes.
Step 6
Add the peas and mushrooms to the rice mixture and stir.
Step 7
Add the wine here if using, and continue cooking until the liquid is fully absorbed. Stir regularly.
Step 8
Add around 150ml of the stock, and the lemon juice, and continue to stir whilst the rice cooks.
Step 9
Once the liquid is fully absorbed, add another 150ml of stock and continue until the rice is tender. Add more water if needed.
Step 10
Once the rice is ready, stir through 3/4 of the cheese. Season to taste.
Step 11
Sprinkle over the remaining cheese.Serve with salad or additional side vegetables.
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