Risotto with Edamame

edamame-rice Photo: Joseph DeLeo; Styling: PJ Mehaffey


  • 2 tablespoons olive oil
  • 1 cup finely diced onion
  • 2 tablespoons minced shallots
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 cups frozen shelled edamame
  • 1/2 cup hot chicken stock
  • 1/2 teaspoon salt
  • 5 1/2 cups broth
  • 1 tablespoon butter
  • 1/3 cup freshly grated Parmesan cheese
  • Freshly ground pepper
  • Freshly grated Parmesan cheese
  • Balsamic vinegar


Heat olive oil in a heavy skillet, and sauté onion and shallots for about 6 minutes or until golden. Add rice, and stir to coat 1 minute more. Add wine; stir well. Add edamame, hot chicken stock, and salt. Cook until nearly all liquid is absorbed, stirring constantly. Add 5 1/2 cups broth (1/2 cup at a time), stirring constantly until each portion is absorbed before adding the next. (Rice should be creamy but al dente.) Remove from heat, add butter and 1/3 cup freshly grated Parmesan cheese; stir well. Season with freshly ground pepper. Top each serving with more cheese and a drizzle of balsamic vinegar.

    Lidia Bastianich hosts Public Television's Lidia's Italy and is the author of Lidia Cooks from the Heart of Italy.
  • Yield: Makes 8 servings (serving size: 3/4 cup risotto)

Nutritional Information

Calories per serving: 353
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 13g
Carbohydrate per serving: 52g
Fiber per serving: 3g
Cholesterol per serving: 7mg
Iron per serving: 4mg
Sodium per serving: 192mg
Calcium per serving: 81mg

This Recipe Is

Lidia Bastianich