Risotto With Edamame

• 2 tablespoons olive oil
• 1 cup finely diced onion
• 2 tablespoons minced shallots
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 2 cups frozen shelled edamame
• 1/2 cup hot chicken stock
• 1/2 teaspoon salt
• 5 1/2 cups broth
• 1 tablespoon butter
• 1/3 cup freshly grated Parmesan cheese
• Freshly ground pepper
• Freshly grated Parmesan cheese
• Balsamic vinegar

1. Heat olive oil in a heavy skillet, and saute onion and shallots for about 6 minutes or until golden. Add rice, and stir to coat 1 minute more. Add wine; stir well. Add edamame, hot chicken stock, and salt. Cook until nearly all liquid is absorbed, stirring constantly. Add 5 1/2 cups broth (1/2 cup at a time), stirring constantly until each portion is absorbed before adding the next. (Rice should be creamy but al dente.) Remove from heat, add butter and 1/3 cup freshly grated Parmesan cheese; stir well. Season with freshly ground pepper. Top each serving with more cheese and a drizzle of balsamic vinegar.

olive oil, onion, shallots, arborio rice, white wine, edamame, chicken, salt, broth, butter, parmesan cheese, freshly ground pepper, parmesan cheese, vinegar

Taken from www.myrecipes.com/recipe/risotto-with-edamame (may not work)