Edamame and Lemon Risotto with Roasted Red Peppers Recipe

Looking for an easy Edamame and Lemon Risotto with Roasted Red Peppers recipe? Learn how to make Edamame and Lemon Risotto with Roasted Red Peppers using healthy ingredients.


Submitted by aech

Makes 6 servings



modified from Veganomicon, p. 199.

Recipe Ingredients for Edamame and Lemon Risotto with Roasted Red Peppers

2 red bell peppers
4 c vegetable broth
2 c water
1 tbsp olive oil
1 c shallots, chopped
6 garlic cloves, minced
1/2 tsp thyme
1/2 tsp rosemary
1/2 c dry white wine
1/2 tsp salt
1 1/2 c Arborio rice
1 1/2 c edamame
2 tsp lemon zest
2 tbsp lemon juice

Recipe Directions for Edamame and Lemon Risotto with Roasted Red Peppers

  1. Prepare the peppers: Preheat the oven to 350 F. Slice the stems off the peppers and pull out the seeds. Quarter the peppers lengthwise. Line a rimmed baking sheet with baking parchment and place the peppers, cut side down, on the sheet. Lightly spray with olive oil and roast for 35-40 min, until the peppers have collapsed and are moist, juicy, and slightly blackened in some places.

  2. Prepare the risotto: Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting.

  3. Preheat a heavy-bottomed soup pot over medium heat. Saute the shallots in the oil for about 5 minutes. Add the garlic, thyme, rosemary, a pinch of black pepper, and saute for 2 more minutes.

  4. Add the white wine and salt, and raise the heat so that the wine boils and reduces for about 2 minutes. Lower the heat back to medium.

  5. Add the rice and stir for about 3 minutes. The rice should soak up the liquid from the pot and have turned light brown. Add the broth by the cupful, stirring the risotto after each addition, until the broth is mostly absorbed (6-8 min).

  6. With your last addition of broth, add the edamame and stir. When the edamame are warm and tender, and most of the broth absorbed, add the lemon zest and juice.

  7. Cook, stirring, until all the broth is completely absorbed. Spoon the risotto into a wide bowl or plate and overlap the red peppers on one side of the dish.

Categories

Rice, Vegetables, Main Dish, American, Boil, Roast, Saute, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 447.7g
Amount Per Serving
Calories
366
Calories from Fat
71
% Daily Value*
Total Fat
7.9g
12%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
724mg
30%
Potassium
696mg
20%
Total Carbohydrates
54.4g
18%
Dietary Fiber
5.3g
21%
Sugars
3.5g
Protein
16.0g
Vitamin A 34% Vitamin C 126%
Calcium 16% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in vitamin C
  •   Bad points
  • Contains alcohol
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