Risotto with Edamame, Arugula and Porcini - 7 pts

[Guest guest]

Think this will go on the Easter menu, as well.

 

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Risotto with Edamame, Arugula and Porcini - 7 pts

1 ounce dried porcini mushrooms or other dried mushrooms

2 cups water

1 10-ounce package frozen shelled edamame (about 2 cups)

1 1/2 cups arborio rice

1/4 cup chopped shallot

1 1/2 tablespoons extra-virgin olive oil

1 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cups arugula, torn into bite-size pieces

1/2 cup freshly grated Parmesan cheese (1 ounce)

 

 

 

 

1. Bring mushrooms and water to a boil in a small saucepan over high

heat. Cover the pan and remove from the heat; let stand until the

mushrooms are softened, about 10 minutes. Line a fine-mesh sieve with

a wet paper towel and place over a large measuring cup or medium bowl.

Pour the mushrooms and liquid into the sieve. Reserve the liquid.

Transfer the mushrooms to a cutting board and let cool slightly, then

coarsely chop. Add enough water to the strained liquid to equal 4 1/2

cups; set aside the mushrooms and liquid for Step 4.

 

2. Cover edamame with water in a small saucepan and bring to a boil

over high heat. Reduce heat to medium and simmer for 2 minutes; set

aside in the cooking water.

 

3. Meanwhile, place rice and shallot in a shallow 3-quart baking dish

that will fit and rotate properly in your microwave. Stir in oil until

the rice is evenly coated. Spread the rice evenly in the dish and

microwave, uncovered, on High until it looks opaque and is just

beginning to color in one or two spots, 3 minutes.

 

4. Add lemon zest and juice, salt, pepper, the reserved chopped

mushrooms and the mushroom water; stir together well. Microwave on

High for 9 minutes. Stir well, then microwave until the rice is tender

but still firm in the center and most of the liquid has been absorbed,

9 minutes more. Depending on the power of your microwave, this last

cooking time will vary. After 9 minutes, cook in 3-minute intervals,

stopping to stir and test rice for doneness. Drain the edamame and add

to the risotto along with arugula and Parmesan; stir until the arugula

is wilted. Serve immediately.

 

 

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 04.03.07

 

NUTRITION INFORMATION: Per serving: 336 calories; 10 g fat (2 g sat, 5

g mono); 6 mg cholesterol; 42 g carbohydrate; 15 g protein; 7 g fiber;

435 mg sodium; 86 mg potassium.

Nutrition bonus: Fiber (26% daily value), Iron (20% dv), Calcium (15%

dv).

2 Carbohydrate Servings

 

Not up for 20 minutes of leaning over the stove? You can still enjoy

this main-course risotto, studded with tasty green soybeans, because

the microwave eliminates much of the constant stirring required for

preparing a stovetop risotto.

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