Edamame Orzo Risotto

Traditional risotto is typically made with arborio rice. My twist is substituting orzo, a rice-shaped pasta. This dish is creamy, delicious, and fulfilling. Finally, edamame adds a nutty and fresh flavor, as well as a colorful twist.

Edamame Orzo Risotto

1 pound orzo
10 oz. edamame
1/2 cup flat-leaf Italian parsley, chopped
4 cloves garlic, chopped
1 teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil
1 cup grated pecorino romano cheese
salt

Boil edamame in salted water for approximately 3-5 minutes. When finished, drain, but be sure to save 1/2 cup of the boiling water. Allow to cool, and remove beans from the pods.

Meanwhile, boil orzo before al dente (about 8 minutes).

Then, in a pan, saute garlic, red pepper flakes, and 1/2 of the parsley in 2 tablespoons olive oil for about 1 minute over medium heat. Then, add the water saved from the edamame, as well as the edamame. Simmer for 3 minutes over low heat. Next, add mixture to the orzo, along with salt. Continue to cook and add remaining olive oil. Then, add cheese in small amounts while stirring. The dish is finished when the water has cooked away and the orzo has finished cooking to al dente consistency. Finally, add remaining parsley, and stir.

Serves approximately 5.