Soy and Mushroom Risotto
Ingredients
• 1 cup cooked soybeans (or use edamame)
• 1 cup Arborio rice
• 1 cup sliced mushrooms (button, cremini, or shiitake)
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft.
2. Add the sliced mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
4. Pour in the white wine (if using), and stir until it's absorbed by the rice.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue until the rice is cooked and creamy (about 20 minutes).
6. Stir in the cooked soybeans and Parmesan cheese (if using). Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve warm.