Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Risotto With Edamame, Arugula, & Porcini

Risotto With Edamame, Arugula, & Porcini
This Recipe Is:

WebMD Recipe from EatingWell.com

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 stovetop risotto.

Ingredients
Prep: 30 minutes | Total Time: 40 minutes
  • 1 ounce
    dried porcini mushrooms, or other dried mushrooms
  • 2 cups
    water
  • 1 10-ounce package
    frozen shelled edamame, (about 2 cups)
  • 1 1/2 cups
    arborio rice
  • 1/4 cup
    chopped shallot
  • 1 1/2 tablespoons
    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 cups
    arugula, torn into bite-size pieces
  • 1/2 cup
    freshly grated Parmesan cheese, (1 ounce)
Instructions
  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.
  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.
  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.
  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.

 

Nutritional Information

Makes: 4 servings, 1 1/2 cups each
  • Calories336
  • Fat10 g
    • Saturated fat2 g
  • Cholesterol6 mg
  • Carbohydrates42 g
    • Dietary fiber6 g
  • Protein15 g
  • Sodium437 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.