Creamy Risotto With Edamame

Ingredients

• 12 cup frozen shelled edamame
• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil
• 2 medium shallots
• very finely chopped (1/4 cup)
• 3 garlic cloves
• minced
• 1 cup arborio rice
• 3 cups low sodium chicken broth
• warmed
• 1 cup lager beer
• such as Budweiser
• salt & freshly ground black pepper
• 3 34 ounces wedges Laughing Cow cheese

Instructions

1. Bring a small saucepan of salted water to a boil.
2. Add the edamame and cook until tender, about 5 minutes; drain.
3. In a large saucepan, melt the butter in the olive oil.
4. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes.
5. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.
6. Mix the chicken broth with the beer and season generously with salt and pepper.
7. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed.
8. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more.
9. The rice is done when its al dente and suspended in a thick, creamy liquid, about 17 minutes total.
10. Add the edamame and cheese and stir until the cheese is melted.
11. Season with salt and pepper and serve right away.