Black Soybean Risotto with Spinach

Ingredients

• 1 cup arborio rice uncooked
• 12 ounce baby spinach fresh
• 1 tablespoon butter 
• 0.1 teaspoon pepper red crushed
• 2 teaspoons ginger fresh peeled finely chopped
• 2 teaspoons rosemary fresh finely chopped
• 2  garlic cloves minced
• 2 teaspoons olive oil 
• 1 cup onion finely chopped
• 2 ounces parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 15 ounce edamame soybeans black organic rinsed drained canned (such as Eden )
• 5 cups vegetable broth organic (such as Swanson Certified )

Equipment

• sauce pan
• dutch oven

Directions

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan or Dutch oven over medium heat.
3. Add onion; cook 5 minutes or until tender, stirring occasionally.
4. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently.
5. Add rice; cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
6. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans.
7. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.