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Shiitake Mushroom and Fresh Soybean Risotto

Ingredients ½ oz sliced dried shiitake mushrooms

1 c green soybeans (edamame)

3 c vegetable stock

3 T soy margarine

1 onion, finely chopped

1 c Arborio rice

½ c dry white wine

½ t ground white pepper

½ c fresh Parmesan Cheese

1 T fresh parsley

Instructions Soak the mushrooms in 1 c. water for 20 minutes. Drain, reserving the liquid. Cook the soybeans in a saucepan of boiling water for 2 minutes; drain. Place the stock and reserved mushroom liquid in a saucepan and keep at a simmer over low heat.Melt margarine in a saucepan. Add the onion and cook over low heat for 5 minutes until soft. Increase the heat to medium and add the rice. Stir to coat. Add wine and season with salt and pepper. Cook until all the wine has been absorbed.Add ¼ c. of the liquid and stir constantly. Continue adding the liquid, ¼ c at a time, stirring constantly until the liquid has been absorbed after each addition. With the last bit of liquid, add the soybeans and mushrooms. Stir in the Parmesan and parsley.

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