Italian-Style Edamame and Mushroom Risotto
This unique Italian-style risotto brings together the creamy texture of traditional risotto with the vibrant flavors of edamame and mushrooms. Though not a traditional ingredient in Italian cuisine, edamame adds a delightful twist to this comforting dish. Using a slow cooker makes this recipe incredibly easy, allowing you to enjoy a hands-off cooking experience.
Ingredients
- 1 cup Arborio rice
- 1 cup shelled edamame
- 1 cup sliced mushrooms (cremini or button)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1 tsp baking powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Slow Cooker: Start by setting your slow cooker to the high setting. Drizzle the olive oil into the bottom of the slow cooker.
- Sauté the Aromatics: In a pan, sauté the chopped onion and minced garlic over medium heat until they become translucent and fragrant, about 3-4 minutes. Transfer them to the slow cooker.
- Add the Rice and Vegetables: Add the Arborio rice, edamame, and sliced mushrooms to the slow cooker. Stir to combine.
- Incorporate the Liquid: Pour in the vegetable broth and add the baking powder. Stir again to ensure everything is well mixed.
- Cook: Cover the slow cooker and cook on high for 2-3 hours, or until the rice is tender and has absorbed most of the liquid. Stir occasionally if possible.
- Finish with Cream and Cheese: Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese until the mixture is creamy and well combined. Season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls and garnish with fresh parsley. Serve hot.
This Italian-style Edamame and Mushroom Risotto is a delightful fusion of flavors and textures. The slow cooker makes it easy to prepare, allowing you to enjoy a rich, creamy risotto with minimal effort. Perfect for a cozy dinner with family or friends!