Sushi Bento Risotto

• 1 cup edamame beans, cooked
• 2 Tablespoons olive oil
• 1 3/4 Arborio rice
• 3/4 cups Sake or rice wine
• 4 1/2 cups low-salt chicken or vegetable broth
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups sushi-grade salmon or smoked salmon, cut in strips
• 1 teaspoon Wasabe powder (optional)
• 1 teaspoon ginger powder (optional)
• 1/4 cup salmon roe

1. To cook edamame beans, boil until tender or microwave with a little water for about two minutes.
2. To make risotto, heat oil over medium flame and add rice. Coat rice until translucent, about 2 minutes. Keep stirring rice to avoid burning. Add Sake or rice wine and simmer until absorbed, about 2 minutes. Add 1 cup broth, stirring until absorbed, about 5 minutes. Repeat adding a cup of broth at a time, stirring until absorbed and then adding another cup for about 15 minutes. Stir in Parmesan cheese and edamame beans.
3. If you wish your dish to have a bit of a kick, stir in wasabe powder. For a less spicy option or to compliment heat of wasabe, add ginger powder.
4. Add remaining 1/2 cup of broth, let simmer and keep stirring. Mix in salmon. If risotto is dry, add more broth by the 1/4 cupfuls for 5 more minutes. Risotto should be creamy and thick. Salt and pepper to taste.
5. Transfer to plates and sprinkle with salmon roe for added color and texture. Serve with Sake or white wine.

edamame beans, olive oil, rice, rice wine, lowsalt, parmesan cheese, salmon, wasabe powder, ginger powder, salmon roe

Taken from www.epicurious.com/recipes/member/views/sushi-bento-risotto-1200026 (may not work)