From when I’ve moved to Singapore I’ve discovered edamame beans, which are immature soybeans, traditionally eaten in Asia and that now are gaining popularity also in Western countries, where is typically enjoyed as a snack.
You can find edamame beans still encased in their pods (which are not meant to be eaten and served usually as snack) or you can find shelled edamame, without the pods and both are usually sold frozen.
I do like to enjoy them as a snack but I also like to add them in various dishes. Edamame are a great addition to spinach, salads, pastas and risottos.
This risotto with edamame, carrots and celery is very simple and easy to make and is super tasty. The perfect combination between a creamy risotto and a little bit of crunch from the veggies.
Ingredients for 2 persons:
- 1 glass of Carnaroli or Arborio rice (approx. 140 g)
- 1 carrot
- 1 celery rib
- 1 shallot
- a handfull of edamame beans
- 1 litre hot vegetable broth
- 20 g of butter
- 30-40 g grated Grana Padano or Pamersan Cheese and Pecorino Romano Cheese
- extra virgin olive oil
- salt
- 50 ml white wine (optional)
Directions:
Start by preparing the vegetable broth.
I usually don’t have enough time to prepare my broth at home from scraps but I like to use a good vegetable stock cubes. Is easy and very fast.
Just bring to a boil water and put inside the stock cubes and the vegetable broth is ready. Usually it goes 1 stock cube to 1 litre of water but you need to follow the indications mentioned on the box of stock cubes.
For additional flavour I like to add some vegetables such as carrots, celery, onion.
In a large pan heat a drizzle of extra virgin olive oil over medium-high heat, add the finely chopped shallot and then add the rice and stir until is nicely coated.
When the rice starts to get toasted, stir in the wine, if using – it will evaporate almost immediately then add the broth one ladleful at the time, continuing to stir until the liquid is almost completely absorbed, then add another ladleful.
Add also the chopped carrot, celery and the edamame beans and continue to add one ladleful of vegetable broth at the time, and stirring almost constantly, until the rice is “al dente” or tender, but still firm to the bite, and the veggies are cooked but still a little bit crunchy, about 20 minutes.
Turn off the heat. Add the grated parmesan cheese and pecorino Romano cheese, add the butter and give the risotto a thorough stir to incorporate the butter and cheese, add salt to taste if needed and serve straight away.
Tips:
- Remember that a risotto prepared with the wrong rice … is not a risotto! Use only Carnaroli or Arborio rice.
- Don’t wash the rice! The floury patina is not a defect of the grain, but a characteristic that contains important substances that guarantee the compactness of the grain during cooking.
- Toast the rice well. It is an important phase in the preparation of risotto.
Note:
The vegetable stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
Creamy risotto with edamame, carrots and celery
Ingredients
- 1 glass Carnaroli or Arborio rice (approx. 140 g)
- 1 carrot
- 1 celery rib
- 1 shallot
- a handfull of edamame
- 1 l vegetable broth
- 20 g butter
- 30-40 g grated Grana Padano or Pamersan Cheese and Pecorino Romano Cheese
- extra virgin olive oil
- salt
- 50 ml white wine
Instructions
- Start by preparing the vegetable broth. I usually don’t have enough time to prepare my broth at home from scraps but I like to use a good vegetable stock cubes. Is easy and very fast. Just bring to a boil water and put inside the stock cubes and the vegetable broth is ready. Usually it goes 1 stock cube to 1 litre of water but you need to follow the indications mentioned on the box of stock cubes.For additional flavour I like to add some vegetables such as carrots, celery, onion.
- In a large pan heat a drizzle of extra virgin olive oil over medium-high heat, add the finely chopped shallot and then add the rice and stir until is nicely coated.
- When the rice starts to get toasted, stir in the wine, if using – it will evaporate almost immediately then add the broth one ladleful at the time, continuing to stir until the liquid is almost completely absorbed, then add another ladleful. Add also the chopped carrot, celery and the edamame beans and continue to add one ladleful of vegetable broth at the time, and stirring almost constantly, until the rice is “al dente” or tender, but still firm to the bite, and the veggies are cooked but still a little bit crunchy, about 20 minutes.
- Turn off the heat. Add the grated parmesan cheese and pecorino Romano cheese, add the butter and give the risotto a thorough stir to incorporate the butter and cheese, add salt to taste if needed and serve straight away.
Notes
- Remember that a risotto prepared with the wrong rice … is not a risotto! Use only Carnaroli or Arborio rice.
- Don’t wash the rice! The floury patina is not a defect of the grain, but a characteristic that contains important substances that guarantee the compactness of the grain during cooking.
- Toast the rice well. It is an important phase in the preparation of risotto.
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