Edamame And Radish Risotto From 'Vibrant Food'

1. 1

   Heat the broth in a small pot over the lowest heat setting. Keep warm, but do not allow it to simmer.

2. 2

   In a large skillet or stockpot over medium-low heat, melt 1 tablespoon of the butter. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute for 1 minute more, stirring frequently to keep garlic from burning. Add the rice and saute until toasted, 5 minutes, stirring regularly.

3. 3

   Add 1/2 cup of the broth and stir regularly. When the rice has absorbed most of the broth, add another 1/2 cup. Continue adding broth until most of it has been absorbed. When the rice is done, it will be creamy but firm. Add the edamame and stir for 1 minute more. Turn off the heat. Stir in the Parmesan, thyme, 1/2 teaspoon of the salt, and pepper to taste.

4. 4

   Warm a skillet over medium-low heat. Add the remaining 1 tablespoon butter. When the butter is melted, add the radish halves, white sides down, and saute until the radishes have softened but retain their color, 3 to 4 minutes. Sprinkle with the remaining 1/4 teaspoon salt and toss gently.

5. 5

   Divide the risotto among four bowls and top with the radishes. Serve warm.

* Per serving · 4 servings · Values may vary.

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