I put these ingredients together in hopes of creating a vegetarian friendly meal high in protein and using goat cheese and risotto (two of my favorite foods!). The result: a delicious, satisfying, elegant meal for two! Mmmmm!

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.

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  • Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

  • Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.

Nutrition Facts

733 calories; protein 14.1g 28% DV; carbohydrates 95.6g 31% DV; fat 27g 42% DV; cholesterol 18.2mg 6% DV; sodium 450.5mg 18% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2010
Followed the recipe as is. GREAT! Thanks for sharing! Read More
(6)

Most helpful critical review

Rating: 2 stars
11/10/2009
Not sure why everyone loved this. Also 4 cups of water was to much I used 3 and it was still runny. I love risotto and edamame...but will not be making this again. Read More
(2)
20 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/24/2010
Followed the recipe as is. GREAT! Thanks for sharing! Read More
(6)
Rating: 5 stars
08/11/2009
I subbed in feta for goat cheese and it was perfectly fine! Read More
(6)
Rating: 4 stars
10/19/2008
I made the recipe exactly as is it came out great! I wouldn't make it as a main dish but a side to a fish (tuna/salmon). My honey loved it too! Defintely great for company. Read More
(6)
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Rating: 4 stars
09/25/2008
We're not big fans of edamame but my husband and I tried this and it was delicious! If you have a lot of time for stirring than this is a great side dish to make. Thanks! Read More
(5)
Rating: 5 stars
02/24/2009
Yummy! My husband loved this. Something different with edamame. One time I made it I didn't have goats cheese and used feta & it was still great. Made it exactly as stated. Read More
(5)
Rating: 5 stars
04/01/2009
My fiance made this for me last night and it was fantastic! I'm sure it would have been great as is but he added some frozen corn and peas fresh garlic and some chopped sun-dried tomatoes. He doubled the recipe so we could have leftovers and it made so so much. This is a keeper. Read More
(5)
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Rating: 4 stars
09/17/2010
This was very good! I've never had edamame before and I was impressed. This made more than two servings for sure and it really would be best as a side dish rather than a main course. I'm impressed! Read More
(4)
Rating: 5 stars
12/07/2010
This was my first risotto and I LOVED it! Read More
(3)
Rating: 2 stars
11/10/2009
Not sure why everyone loved this. Also 4 cups of water was to much I used 3 and it was still runny. I love risotto and edamame...but will not be making this again. Read More
(2)