Recipe by mary winecoff
Risotto can be very time-consuming. I make this in the crockpot and add edamame instead of fava beans. It is best served immediately or it will thicken.
Top Review by Ma Field
This gets extra stars for easy, but isn't as creamy as I hoped. The flavor is good and you can't beat it for hands-free risotto, tho. I used precooked, frozen edamame so I warmed the broth in the pan after browning the onions and went from there. Used arborio rice and probably a little bit extra parmesan cheese. I would do this again and maybe add a touch of broth at the end to bring some of the creaminess back. Made for the risotto challenge Italy ZWT4 Daffy Daffodils.
- 473.18 ml chicken broth
- 453.59 g edamame, in the pod (1 cup shelled)
- 14.79 ml olive oil
- 29.58 ml unsalted butter
- 1 small onion, chopped
- 236.59 ml arborio rice, Vialone nano or 236.59 ml carnaroli rice
- 78.07 ml parmesan cheese, freshly grated
- salt and pepper
Directions See How It's Made
- In a large saucepan, bring the broth to a boil.
- Add the edamame and cook as long as specified on the package, usually 5 minutes.
- Remove the beans and spread them out on a large plate.
- Reserved the broth.
- As soon as the beans are cooled, pinch pods to remove the beans.
- Discard the pods.
- In a small skillet over medium high heat, warm the oil and 1 Tablespoon of the butter; add the onion and cook, stirring until softened, 3 to 4 minutes.
- Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
- Scrape the rice into the slow cooker.
- Add the warm broth.
- Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
- The risotto should be only a bit liquid and the rice should be al dente.
- Stir in the edamame and the remaining 1 Tablespoon of butter.
- Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
- Stir in the cheese and season with salt and pepper.
- Serve immediately.