Mushroom and Edamame Risotto

Risotto used to intimidate me because they make it on one of those TV shows with the very angry chef who yells at the contestants when they (almost always) ruin the risotto. But, turns out, it is not so hard. The edamame provides some nice protein to this yummy vegetarian recipe.

2 TBS olive oil
8 oz sliced white mushrooms (or baby portabella)
1 pound frozen edamame
3 cups vegetable broth mixed with 11/2 cups water
1 small onion, finely chopped
11/3 cups arborio rice
1/4 cup white wine (I think I used more stock)
1/8 tsp black pepper
1/2 cup shredded Parmesan

Heat 1 TBS of the oil in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside. Cook edamame, cool, shell (if necessary), and add to mushrooms.

Place broth and water in a saucepan and bring to a simmer.

In a large saucepan, heat remaining oil over medien heat. Add onion and cook for 5 minutes. Add rice and stir until rice is coated in oil. Cook for one minute, stirring. Add wine (or whatever) and cook until absorbed (about 1 minute).

Add 1/2 cup of the simmering broth. Cook on medium-low heat, stirring until broth is absorbed. Repeat 1/2 cup at a time until the broth is gone.

Gently reheat the mushroom and edamame. Stir into the rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese. Divide among four bowls and sprinkle with remaining cheese.