Risotto with Edamame, Arugula, and Porcini Recipe

Looking for an easy Risotto with Edamame, Arugula, and Porcini recipe? Learn how to make Risotto with Edamame, Arugula, and Porcini using healthy ingredients.


Submitted by mcaplan

Makes 4 servings



Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stove-top risotto.

Recipe Ingredients for Risotto with Edamame, Arugula, and Porcini

1 ounce dried porcini mushrooms
2 cup water
2 cups shelled edamame
1 1/2 cup brown rice
1/4 cup chopped shallot
1 1/2 tablespoon extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cup arugula, torn into bite-size pieces
1/4 cup freshly grated Parmesan cheese

Recipe Directions for Risotto with Edamame, Arugula, and Porcini

  1. Directions

  2. 1. Bring mushrooms and water to a boil in a small saucepan over high heat. Cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes. Line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl. Pour the mushrooms and liquid into the sieve. Reserve the liquid. Transfer the mushrooms to a cutting board and let cool slightly, then coarsely chop. Add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid for Step 4.

  3. 2. Cover edamame with water in a small saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes; set aside in the cooking water.

  4. 3. Meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave. Stir in oil until the rice is evenly coated. Spread the rice evenly in the dish and microwave, uncovered, on High until it looks opaque and is just beginning to color in one or two spots, 3 minutes.

  5. 4. Add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well. Microwave on High for 9 minutes. Stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. Depending on the power of your microwave, this last cooking time will vary. After 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness. Drain the edamame and add to the risotto along with arugula and Parmesan; stir until the arugula is wilted. Serve immediately.

Categories

Rice, Main Dish

Nutrition Facts
Serving Size 297.8g
Amount Per Serving
Calories
458
Calories from Fat
113
% Daily Value*
Total Fat
12.6g
19%
Saturated Fat
2.9g
15%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
404mg
17%
Potassium
280mg
8%
Total Carbohydrates
67.5g
23%
Dietary Fiber
6.7g
27%
Sugars
1.9g
Protein
17.6g
Vitamin A 9% Vitamin C 23%
Calcium 19% Iron 24%
* 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
  • Very low in cholesterol
  • Low in sugar
  • Very high in manganese
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