Creamy Edamame & Spinach Risotto with Sage Brown Butter
Creamy risotto made by toasting arborio rice, simmering with vegetable stock, then folding in edamame, spinach, parmesan.
- 200 g arborio rice
- 150 g whole green soybeans (edamame)
- 120 g baby spinach
- 15 g fresh sage leaves
- 60 g unsalted butter
- 2 tbsp olive oil
- 3 whole garlic cloves
- 1 whole lemon
- 40 g pine nuts
- 800 ml vegetable stock
- 1 medium white onion
- 100 ml dry white wine
- 50 g parmesan cheese
- 1 tsp black pepper
- 1 tsp sea salt
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["Bring a large pot of salted water to boil and cook edamame for 4-5 minutes until tender. Drain and set aside.","Heat vegetable stock in a saucepan and keep it simmering on low heat throughout cooking.","Heat olive oil and half the butter in a large, heavy-bottomed pan over medium heat. Add finely diced onion and cook for 3-4 minutes until softened.","Add minced garlic and cook for 30 seconds until fragrant.","Add arborio rice and stir for 2 minutes until the grains are well-coated and slightly translucent at the edges.","Pour in white wine and stir until absorbed, about 2 minutes.","Add one ladle of warm stock to the rice and stir constantly until absorbed. Continue adding stock one ladle at a time, stirring frequently, for about 18-20 minutes until rice is creamy and al dente.","Meanwhile, in a small pan, melt remaining butter over medium heat until it turns golden brown and smells nutty, about 2-3 minutes.","Add sage leaves to the brown butter and fry for 30 seconds until crispy. Remove sage and set aside, keep brown butter warm.","Toast pine nuts in a dry pan for 2-3 minutes until golden and set aside.","In the last 2 minutes of risotto cooking, stir in cooked edamame to warm through.","Remove risotto from heat and stir in spinach until just wilted.","Add grated parmesan cheese, lemon zest, 2 tbsp lemon juice, and season with salt and pepper.","Drizzle with sage brown butter and serve immediately, topped with crispy sage leaves, toasted pine nuts, and extra parmesan if desired."]
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