I put these ingredients together in hopes of creating a vegetarian-friendly meal high in protein and using goats cheese and risotto (two of my favourite foods!). The result: a delicious and satisfying meal for two! Mmmmm!
1 tablespoon sesame oil
1 1/2 cups frozen shelled edamame
1 tablespoon salt-reduced soy sauce
3/4 teaspoon ground ginger
2 tablespoons olive oil
1 cup (185g) arborio rice
1/2 teaspoon garlic powder
1/2 cup (125ml) dry white wine
4 cups (1L) hot water
1/4 cup crumbled goats cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons dried basil
1/4 teaspoon ground ginger
1 pinch salt and pepper to taste
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Heat the sesame oil in a frypan 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.
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, goats 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.
Fresh garlic may be substituted for the garlic powder.
Edamame are baby soy beans. Find them in Asian supermarkets or health-food shops.