Edamame And Radish Risotto From 'Vibrant Food'

• 4 1/2 cups low-sodium vegetable broth
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 1/4 cups shelled edamame
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon minced fresh thyme
• 3/4 teaspoon fine sea salt
• Freshly ground black pepper
• 1 bunch radishes (about 15), halved lengthwise

1. Heat the broth in a small pot over the lowest heat setting. Keep warm, but do not allow it to simmer.
2. In a large skillet or stockpot over medium-low heat, melt 1 tablespoon of the butter. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute for 1 minute more, stirring frequently to keep garlic from burning. Add the rice and saute until toasted, 5 minutes, stirring regularly.
3. Add 1/2 cup of the broth and stir regularly. When the rice has absorbed most of the broth, add another 1/2 cup. Continue adding broth until most of it has been absorbed. When the rice is done, it will be creamy but firm. Add the edamame and stir for 1 minute more. Turn off the heat. Stir in the Parmesan, thyme, 1/2 teaspoon of the salt, and pepper to taste.
4. Warm a skillet over medium-low heat. Add the remaining 1 tablespoon butter. When the butter is melted, add the radish halves, white sides down, and saute until the radishes have softened but retain their color, 3 to 4 minutes. Sprinkle with the remaining 1/4 teaspoon salt and toss gently.
5. Divide the risotto among four bowls and top with the radishes. Serve warm.

vegetable broth, unsalted butter, yellow onion, garlic, arborio rice, shelled edamame, parmesan cheese, thyme, salt, freshly ground black pepper, radishes

Taken from www.seriouseats.com/recipes/2014/07/edamame-and-radish-risotto-from-vibrant-food-kimberly-hasselbrink.html (may not work)