INGREDIENTS:½ oz. sliced dried shiitake mushrooms
1 cup green soybeans (edamame)
3 cups vegetable stock
3 Tbsp. margarine
1 onion, finely chopped
1 cup Arborio rice
½ cup dry white wine
½ tsp. ground white pepper
to taste, salt
½ cup fresh Parmesan cheese
1 Tbsp. fresh parsley DIRECTIONS:Soak shiitake mushrooms in 1 cup water for 20 minutes. Drain and reserve liquid. Cook soybeans in saucepan of boiling water for 2 minutes. Drain. Place stock and reserved mushroom liquid in saucepan and keep at simmer over low heat.
Melt margarine in saucepan. Add onion and cook over low heat for 5 minutes, until soft. Increase heat to medium and add rice. Stir to coat. Add wine and season with salt and pepper. Cook until wine has been absorbed.
Add ¼ cup liquid and stir constantly. Continue stirring and adding liquid ¼ cup at a time, until liquid is absorbed. With the last bit of liquid, add soybeans and mushrooms. Stir in the Parmesan and parsley.SERVINGS:
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