Royal Blue Recipe of Grilled Fish Fillet with Edamame and Mushroom Risotto
Why not try this healthy Vegetarian favourite at home?
This recipe is packed full of nutrients. Did you know? Edamame is an excellent source of protein, calcium and iron. Not only that it’s naturally gluten-free, low in calories and contains zero cholesterol!
Here’s the Royal Blue recipe:
2 tablespoons of olive oil
8ozs of white button mushrooms, trimmed and sliced
1 pound of frozen edamame
3 cups of vegetable stock mixed with 1-1/2 cups of water
1 onion, peeled and finely chopped
1 1/3 cups of arborio rice
1/4 cup of white rice
1/8 teaspoon of black pepper
1/2 cup of shredded Parmesan cheese
Heat 1 tablespoon of olive oil in a large nonstick pan over a medium-high heat. Add the mushrooms and cook for approximately 5 minutes, stirring occasionally. Set aside.
Cook the edamame, drain, cool and remove the beans from the shells. Add beans to mushrooms and throw away the shells. Place the vegetable stock and water in a medium-size saucepan and bring to a simmer.
In a large saucepan, heat the remaining tablespoon of oil over a medium heat. Add the onion and cook 5 minutes, stirring occasionally. Add the rice and stir until it’s covered with oil. Cook for 1 minute, stirring occasionally. Add 1/2 cup of the simmering vegetable stock. Cook over medium-low heat, stirring, until the stock is absorbed. Add remaining stock mixture, 1/2 cup at a time, cooking in the same manner. This should take about 30 minutes in total.
Gently heat mushrooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.
Divide among 4 bowls and sprinkle with remaining Parmesan cheese, then add your grilled white fish fillets and enjoy!