Meals for the week

Here are the new recipes for this week

Grilled Mexican Chicken Burgers (recipe here)
Spinach Pasta Caesar Salad & breadsticks (recipe here)
Edamame & Mushroom Risotto (recipe below)
Spaghetti

Edamame and Mushroom Risotto

2 TB olive oil
8 oz button mushrooms, trimmed & sliced
1 pound frozen edamame
3 cups vegetable broth mixed with 1 1/2 cups water
1 small onion, peeled and finely chopped
1 1/3 cups arborio rice
1/4 cup white wine (or veg broth)
1/8 tsp pepper
1/2 cup shredded parmesan

1. Heat 1 TB olive oil in large nonstick skillet over med-hi heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside

2. Cook edamame, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet, discard shells.

3. Place broth and water in med-size saucepan and bring to a simmer

4. In large saucepan, heat remaining TB oil over med heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minutes, stirring.
Add wine and cook until wine is absorbed - about 1 minute.

5. Add 1/2 cup of the simmering broth mixture. Cook over med-low heat, stirring until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time., cooking in the same manner. This should take about 30 minutes.

6.Gently heat mushroooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.

7. Divide among 4 bowls and sprinkle with remaining Parmesan cheese

Source: Family Circle Magazine, 4/1/09, pg 105